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Ingredients
- 4 to 6 pieces cubed steak (medium-large)
- 1 can mushroom soup
- 2 c. water
- 1 tsp. Kitchen Bouquet
- flour
- salt and pepper
Method
- Mix enough flour, salt and pepper to coat steak.
- Roll steak in flour mixture.
- Brown quickly in hot oil.
- Place steaks in crock-pot.
- Stir left over seasoned flour into hot grease.
- Brown about a minute.
- Then add soup, water and teaspoon of Kitchen Bouquet.
- Heat until hot, bubbly and slightly thickened.
- Pour over steaks and cook on low setting for 5 to 6 hours.
- Serve over rice or creamed potatoes.
