Steak San Marino
I'm a busy pastor's wife and mother of three, and this delicious, inexpensive and easy main dish helps my day run smoother! The steak is so tender and flavorful, my kids gobble it up and my husband asks for seconds. —Lael Griess, Hull, Iowa
Can you freeze Steak San Marino?
Place cooked steak and vegetables in freezer containers; top with sauce. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, gently stirring and adding a little water if necessary.
Ingredients
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 beef top round steak (1-1/2 pounds), cut into 6 pieces
- 2 large carrots, sliced
- 1 celery rib, sliced
- 1 can (8 ounces) tomato sauce
- 2 garlic cloves, minced
- 1 bay leaf
- 1 teaspoon Italian seasoning
- 1/2 teaspoon Worcestershire sauce
- 3 cups hot cooked brown rice
Directions
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1In a large bowl or dish, combine the flour, salt and pepper. Add beef, a few pieces at a time, and toss to coat. Transfer to a 4-qt. slow cooker.
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2In a small bowl, combine the carrots, celery, tomato sauce, garlic, bay leaf, Italian seasoning and Worcestershire sauce. Pour over beef. Cover and cook on low for 7-9 hours or until beef is tender. Discard bay leaf. Serve with rice.
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