The men in our family really enjoy this slow-cooked entree. After simmering for hours, the steak takes on a robust taste, and everyone gets a substantial portion.
—MEGAN ROHLCK VERMILLION, SD
PREP: 20 MIN. • COOK: 7 HOURS • MAKES: 6 SERVINGS
2 pounds sweet potatoes, peeled and cut into 1-inch pieces
1 large onion, chopped
1 medium green pepper, sliced
2 beef top round steaks (3/4 inch thick and 1 pound each)
1 teaspoon salt, divided
2 tablespoons olive oil
1 garlic clove, minced
3 tablespoons all-purpose flour
1 can (28 ounces) diced tomatoes, undrained
1/2 cup beef broth
1 teaspoon sugar
1/2 teaspoon dried thyme
1/2 teaspoon pepper
1/4 teaspoon hot pepper sauce
1. Place the sweet potatoes, onion and green pepper in a 6-qt. slow cooker. Cut each steak into three serving-size pieces; sprinkle with 1/2 teaspoon salt. In a large skillet over medium heat, brown steaks in oil in batches on both sides. Place steaks over vegetables, reserving drippings in pan.
2. Add garlic to drippings; cook and stir for 1 minute. Stir in flour until blended. Stir in the remaining ingredients and remaining salt. Bring to a boil, stirring constantly. Cook and stir for 4-5 minutes or until thickened. Pour over meat. Cover and cook on low for 7-9 hours or until beef is tender.