MAIN COURSE DISHES/ SMOTHERED BEEF
BY JOAN RICKETTS LOCKE
Ingredients:
One 3 to 4 lb. Chuck Steak or Roast
One large onion, sliced
One large green bell pepper, sliced
One large red bell pepper, sliced
One bottle Kraft Roasted Red
Pepper Dressing
In a large crock pot, place two tsp. of
Olive Oil, beef, onion and peppers.
Cover with dressing and turn pot to
high temperature. Cook one hour
and then turn the pot to low
temperature. Continue slow cooking
for two to three more hours. Check
beef tenderness by pulling apart with
a fork. If it pulls apart easy, it's done!
Remove beef from pot. Turn pot on
high heat to make a gravy. Make
your favorite gravy recipe with beef
stock in the crock pot. I use Momma's
flour and water method, by placing
two tbsp. flour in a pint jar with very
hot water (about half the pint of water).
Shake jar until the water/flour mixture has
thickened. Pour into stock and stir constantly,
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| Joan and son, Andrew's, Show and Sale Steer, 2005 |
(no lumps).
Serve with your favorite rice, mashed
potatoes or wide egg noodles.
TIP: If you do have lumps in your
gravy,a trick Momma taught me
was to pourthe gravy through a
wired strainer and
gravy,a trick Momma taught me
was to pourthe gravy through a
wired strainer and
"no lumps!"
