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Recipes - Dale Recipe Book

Recipes - Dale Recipe Book

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Published by: Katia on Nov 05, 2009
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05/25/2012

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1 1/2 lb. Beef round steak, cut 3/4 inch thick
2 Tbs. Flour
1 tsp. Salt
1/4 tsp. Pepper
2 Tbs. Cooking oil
3 large onions, sliced (3 cups)
3/4 cup hot water
1 Tbs. Vinegar
2 tsp. Instant beef bouillon granules
1 small head cabbage

Trim excess fat from meat; cut into cubes. Combine flour, salt, and pepper;
coat meat with flour mixture. In skillet quickly brown meat on all sides in hot oil.
Drain off fat. Transfer meat to crock pot; add onions. In same skillet combine
water, vinegar, and bouillon granules. Stir together, scraping browned bits from
skillet; pour all into crock pot. Cover and cook on low for 8 hours.
About 15 minutes before serving, cut cabbage into 4 – 5 wedges. Cook in a 3
quart saucepan in a large amount of boiling salted water till tender, 10 – 12 minutes.
Drain well. Serve beef mixture over hot cooked cabbage wedges.

Dale’s Recipe Book

Page 20

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