Monday, July 20, 2009

3 pounds round steak, trimmed and cut into serving size pieces
1 tablespoon vegetable oil
2 (.75 ounce) packets dry brown gravy mix
3 cups water
1 tablespoon onion powder
4 tablespoons brown sugar
5-6 tablespoons red wine vinegar (to taste)
2 teaspoons Worcestershire sauce
1/2 teaspoon ground ginger
1 bay leaf
1/2 teaspoon salt
1/4 teaspoon black pepper

1. Heat oil in a large saucepan over medium heat. Add the meat and brown well. Remove and place in slow cooker. Add the gravy mix and water to the meat drippings in the saucepan and bring to a boil, stirring constantly.
2. Stir in the onion powder, brown sugar, vinegar, Worcestershire sauce, ginger, bay leaf, salt, and ground black pepper. Mix well. Pour over meat in slow cooker.
3. Cook on high for approximately 4 hours, until meat is very tender. Remove and cut into thin slices or chunks. Return to sauce, and stir to combine. Remove bay leaf before serving. Serve over buttered egg noodles or spaetzle.

Serves 6.