Ingredients
- 2 celery stalks
- 2 beef bouillon (cubes)
- 1 tomatoes
- 1 onion
- 1 bay leaf
- 1 salt
- 1 pepper
- 525 gr round steak
- 30 ml wine vinegar
- 30 ml oil
- 24 gr flour
- 16 ml dijon mustard
- 16 ml 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.
