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Steak ‘n’ Gravy

  • 1 pound round steak, trimmed
  • 1 Tbs vegetable oil
  • 1-1/2 cups water
  • 1 can (8 ounces) tomato sauce
  • 1 tsp. ground cumin
  • 1 tsp. garlic powder
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 2 Tbs all-purpose flour
  • 1/4 cup cold water
  • Hot cooked rice or mashed potatoes

Cut the beef into bite-size pieces; brown in oil in a skillet. Transfer to slow cooker. Cover with water; add tomato sauce and seasonings. Cover and cook on low for 8 hours or until meat is tender.

In a small bowl, combine the flour and cold water to make a paste; stir into liquid in slow cooker. Cover and cook on high 30 minutes longer or until the gravy is thickened. Serve over rice or potatoes. Yield: 4 servings

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Chimichangas – Becky

  • Steak (cheep stuff is fine) (we have also used pork and chicken)
  • Italian Dressing about 1/4 of the amount of salsa used
  • Salsa cover the meat with the salsa

Cut meat in thin strips cover in salsa and add about 1/4 of the amount of Italian Dressing as you did salsa. So if you do 1 cup of salsa add about 1/4 cup dressing. Soak in dressing and salsa overnight in the fridge. Cook in crock pot all day.

Put in flour tortillas with cheese and deep fry. Serve with lettuce and sour cream.

Or just serve with flour tortillas not fried as a burrito.

Also good served on potatoes, rice, or pasta.