Swiss Steak With Baby Onions
|Sauce mix||3 1⁄3 Ounce (Three 1.1 Ounce Packages, Hunter Type Such As Knorr)|
|Canned vegetable juice cocktail||11 1⁄2 Ounce (1 Can, Such As V8)|
|Tomato paste||1 Tablespoon|
|Worcestershire sauce||1 Tablespoon|
|Frozen baby onions||16 Ounce, not thawed (1 Package)|
|Celery||1 , thinly sliced|
|Fresh white mushrooms||1⁄2 Pound, sliced|
|Beef top round steak||3 Pound, cut 1 inch thick, trimmed of fat, and cut into 4-inch-square serving pieces|
1. In a medium bowl, mix together the dry sauce mix, vegetable juice, tomato paste, and Worcestershire sauce until well blended. Set aside.
2. In a 3 1/2- or 4-quart electric slow cooker, place 1/3 each of the baby onions, celery, and mushrooms. Top with half of the meat pieces and 1/3 of the sauce mixture. Repeat the layers, then top with the remaining 1/3 each of the vegetables and sauce mixture.
3. Cover and cook on the low heat setting 9 to 10 hours, or until the meat is tender.