2 thin cut shoulder steaks (½ lb or so for each)
3 small potatoes, peeled and cubed
2 large carrots peeled and sliced
1 can diced tomatoes
1 can cream of mushroom soup or cream of onion
2 - 3 tbs. dry onion soup mix
1 c. water
1 c. beef broth
1 tbs. Worcestershire sauce
Grill steak seasoning
¼ tsp. celery salt
If needed, sprinkle both sides of steak with unseasoned meat tenderizer and lightly pound with meat mallet. Season both sides of steaks with grill steak seasoning. In a bowl, combine tomatoes, water, beef broth, worcestershire sauce, dry soup mix, canned soup, and celery salt. Place potatoes and carrots in bottom of 9 x13 pan. Lay steaks on top. Then pour tomato mixture over meat and veggies. Cover with foil and bake in a pre heated 350 degree oven for 2 ½ - 3 hours or until done.
Changes can easily be made by adding some chopped celery and onion; omitting the dry onion soup mix and celery salt.
3 small potatoes, peeled and cubed
2 large carrots peeled and sliced
1 can diced tomatoes
1 can cream of mushroom soup or cream of onion
2 - 3 tbs. dry onion soup mix
1 c. water
1 c. beef broth
1 tbs. Worcestershire sauce
Grill steak seasoning
¼ tsp. celery salt
If needed, sprinkle both sides of steak with unseasoned meat tenderizer and lightly pound with meat mallet. Season both sides of steaks with grill steak seasoning. In a bowl, combine tomatoes, water, beef broth, worcestershire sauce, dry soup mix, canned soup, and celery salt. Place potatoes and carrots in bottom of 9 x13 pan. Lay steaks on top. Then pour tomato mixture over meat and veggies. Cover with foil and bake in a pre heated 350 degree oven for 2 ½ - 3 hours or until done.
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Changes can easily be made by adding some chopped celery and onion; omitting the dry onion soup mix and celery salt.