2 - 2 1/2 lbs. sirloin or round steak 1/4 cup flour 1/2 tsp. salt 1/4 tsp. pepper 3 T vegetable oil 1 large onion, sliced and separated into rings 1 green pepper, sliced into strips 2 cloves garlic, minced 1/2 cup beef broth 1 can diced tomatoes, undrained 1 T worcestershire sauce 1 tsp. dried basil leaves salt and pepper to taste Cut steaks into serving size pieces. Combine flour, salt and pepper. Heat the oil in a large skillet. With a meat mallet, pound the flour into the steaks. Place in the hot skillet, brown on both sides, cooking in batches if necessary and adding additional oil if needed. Transfer to a crockpot. In the same skillet, cook the onions, peppers and garlic. Cook until softened. Add the broth and tomatoes to the skillet and scrape the bottom of the pan to loosen all browned bits. Add the worcestershire sauce, basil and salt and pepper to taste. Stir to combine. Pour over the steaks in the crockpot, cover and cook on low for 6 to 8 hours. Serve with mashed potatoes or egg noodles. |
