2 pounds beef round steak, cut into 1-inch cubes
3 tablespoons flour
1 teaspoon salt
1/4 teaspoon black pepper
2 carrots, pared and sliced
3 potatoes, peeled and sliced
1 large onion, thinly sliced
1 (16 ounce) can whole tomatoes
Biscuit Topping:
2 cups flour
1 teaspoon salt
3 teaspoons baking powder
1/4 cup shortening
1/4 cup milk
Place steak cubes in crock pot. Combine flour, salt and pepper, toss with steak to coat thoroughly. Stir in remaining ingredients except Biscuit Topping and mix thoroughly. Cover and cook on LOW for 7 to 10 hours. One hour before serving, remove meat and vegetables from crock pot and pour into shallow 2 1/2-quart baking dish. Heat oven to 425 degrees F.
Prepare topping: Mix dry ingredients. Cut in shortening until mixture resembles coarse cornmeal. Add milk all at one time; stir well. Pat out on floured board; roll out to cover baking dish. Cover meat mixture with Biscuit Topping. Bake for 20 to 25 minutes.
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