Ingredients
- 2 celery stalks
- 2 beef bouillon (cubes)
- 1 tomatoes
- 1 onion
- 1 bay leaf
- 1 salt
- 1 pepper
- 2 pound round steak
- 2 tablespoon wine vinegar
- 2 tablespoon oil
- 3 tablespoon flour
- 1 tablespoon dijon mustard
- 1 tablespoon worcestershire sauce
Season meat with salt and pepper. Dredge meat in flour. Heat oil in large skillet. Brown meat in batches so as not to crowd in pan. Add to crockpot with remaining ingredients. Cover pot and cook on low for 6 to 8 hours. Garnish with chopped parsley and serve with boiled, herbed potatoes.
