Ingredients:

1 med yellow onion, sliced thin

1 (2-lb.) round steak, 3/4-inch thick

2 tbsp. cooking oil

1 cup beef broth

1 garlic clove, minced

1 tsp. Worcestershire sauce

1/2 tsp. rosemary

1/2 tsp. salt

1/8 tsp. paprika

1/8 tsp. pepper

2 tbsp. cold water

1 tbsp. soy sauce

3 tbsp. cornstarch

3 medium tomatoes, peeled & cut into wedges

Directions:

1. Hot cooked buttered noodles for 6 servings.

2. Fresh snipped parsley or rosemary sprig for garnish, if desired.

3. Separate the onion slices into rings and place in the crockpot or Slow cooker. Trim any excess fat from the round steak and cut into strips approximately 2-inches long x 1/2-inch wide. 4. Heat the oil in a large nonstick skillet and brown the steak in the hot oil; drain.

5. Stir the meat into the cooker along with the beef broth, garlic, Worcestershire sauce, rosemary, salt, paprika, and pepper. Cover cooker and cook on the low setting for 8 to 10 hours. 6. Turn cooker to high setting and skim off the fat from the broth. Blend the cold water into the cornstarch and stir into the hot mixture, along with the soy sauce. Replace the lid and cook until bubbly, about 15 minutes. Stir in the tomatoes and cook another 5 minutes.

7. To serve, place the beef-tomato mixture over the hot buttered noodles. Garnish with parsley, if desired.

Bon Appetit!