We still have a lot of venison in the freezer - and Joel is already talking about the upcoming hunting season!
We better start eating!
1 1/2 pounds beef top round steak (I am using venison. We are out of flank steak so I am using tenderloin)
1/2 tsp. seasoned salt
1/4 tsp. coarsely ground pepper
1 Tbsp. canola oil
3 med. potatoes
1 1/2 cups fresh baby carrots
1 med. onion, sliced
1 can (14 1/2 ounces) Italian diced tomatoes
1 jar (12 ounces) home-style beef gravy
1 Tbsp. minced parsley
Cut steak into six serving piece sizes. If using flank or round steak flatten to 1/4 in. thickness. Because tenderloin is so tender, I did not flatten it. Rub with seasoned salt and pepper. In a large skillet, brown beef in oil on both sides, drain.
Cut each potato into eight wedges. Unless you use the B grade red potatoes like I do which are already smaller. In a slow cooker, layer the potatoes, carrots, beef and onion. Combine tomatoes and gravy; pour over the top. Cover and cook on low for 5 1/2 to 6 hours or until meat and vegetables are tender. Sprinkle with parsley.
*Recipe from Taste of Home Comfort Food Diet Cookbook (revisions made)
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