Ingredients
- 1 (2-pound) beef round steak, cut ¾ inch thick
- ¾ cup hot-style tomato juice
- 2 cloves garlic, minced
- 4 tsp cornstarch
- 2 tsp prepared horseradish
How to Make It
- Trim fat from steak. Cut steak into 6 serving-size pieces. Lightly oat an unheated large skillet with nonstick cooking spray; preheat skillet over medium high heat. Add steak pieces; cook until brown, turning once. Place meat in a 2½ to 3½ quart slow cooker. Add tomato juice, garlic, and ¼ cup water.
- Cover; cook on low-heat setting for 8 to 9 hours or on high-heat setting for 4 to 4½ hours.
- Transfer meat to a serving platter, reserving cooking juices. If desired, slice meat. Cover meat and keep warm.
- For gravy, pour cooking juices into a glass measuring cup; skim off fat. Measure juices; add water if necessary to reach 1½ cups liquid. In a small saucepan, combine cornstarch and 2 tbsp cold water; stir in cooking juices. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Stir in horseradish. Season to taste with salt and ground black pepper.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 196 kcal Calories from Fat: 36 kcal |
|
% Daily Value*
|
| Total Fat 4 g 11% |
Saturated Fat 1 g 5% |
Trans Fat 0.0 g |
Cholesterol 85 mg 28% |
Sodium 292 mg 5% |
carbohydrates 3 g 2% |
Protein 35 g 70% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |
