Directions: |
Directions:
If using round steak and not cubed you will need to use a meat mallet, pound the steak until it is about ½” thick. Then cut the steak into small pieces, roughly 3” x 3” each. Season each piece with season salt and pepper. Heat the oil in a large pan over medium high heat until very hot. Dredge each piece of steak in flour and sear on both sides in the hot oil. Work in batches – don’t overcrowd the pan. Once browned, remove each piece of steak and place it in a 9 x 13 pan. Add a little more oil if the pan is dry, and stir in the vegetables. Let them cook for a few minutes, then add the garlic: stir it in well and be careful not to let it burn. Add the can of V8. Stir well to mix, and scrape up all the bits from the bottom of the pan. Pour the mixture over the meat until it is completely covered. Cover with foil and bake on 350º in the oven for 3 ½ hours or until meat will cut with fork. Serve over rice, egg noodles or mash potatoes.
Tips:
Pressure Cook/Instant Pot: Once all the meat has be browned; return to the pot and pour sauce over the meat. Secure the lid. Reset pot to Meat/Stew or high pressure; set timer for 30 minutes with the pressure valve closed. Once timer goes off let the pressure release naturally for 10 minutes; twist valve for quick release to remove the remaining pressure. When all the pressure is released; transport meat to platter with sauce.
Slow Cooker/Crock Pot: Instead of placing in oven put ingredients in crock pot. On low takes 10 hours, On high 7 hours.
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