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Ingredientes
- 1 boneless beef round steak, about 1 1/2 pound
- 1 teaspoon dry mustard
- 1/2 c. all purpose flour
- 2 slices bacon, cut in 1 inch pcs
- 1-3 tbsp. vegetable oil
- 1/2 teaspoon salt
- 1/2 teaspoon dry rosemary leaves, crushed
- 1/2 teaspoon dry thyme leaves, crushed
- 1 c. frzn sm. white onions
- 1 3/4 c. water
- 1 1/2 c. tomato juice
- 2 cloves garlic, chopped
Direcciones
- 1. Trim excess fat from steak. Cut meat into six serving pcs. Rub pcs with dry mustard. Dip in flour. Pour with a meat mallet till as much flour as possible sticks to meat. Reserve any remaining flour. Set meat aside.
- 2. In a large skillet over medium heat, brown bacon till crisp. Remove bacon and drain on paper towels.
- 3. Add in 1 Tbsp. of the oil to bacon drippings in skillet. Brown meat in oil, adding additional oil if needed.
- 4. In a small bowl, mix salt, rosemary, and thyme. Sprinkle mix on each piece of meat. Place meat in a slow cooker.
- 5. Using same skillet over medium heat, brown onions. Transfer onions to slow cooker. Pour off excess drippings.
- 6. Stir reserved flour into drippings in skillet till lightly browned. Stir in water, tomato juicy, and garlic. Stirring, bring to a boil, pour over meat and onions. Sprinkle with reserved bacon pcs.
- 7. Cove rand cook on high for 3 1/2 to 4 hrs or possibly on low for 7-8 hrs or possibly till meat is very tender.
- 8. Transfer meat to a serving platter. Serve with sauce.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 537g | |
| Recipe makes 2 servings | |
| Calories 438 | |
| Calories from Fat 243 | 55% |
| Total Fat 27.22g | 34% |
| Saturated Fat 5.47g | 22% |
| Trans Fat 0.35g | |
| Cholesterol 20mg | 7% |
| Sodium 1361mg | 57% |
| Potassium 532mg | 15% |
| Total Carbs 39.42g | 11% |
| Dietary Fiber 3.8g | 13% |
| Sugars 8.3g | 6% |
| Protein 9.15g | 15% |
