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1
Spray crock with cooking spray.
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2
Place flour and meat tenderizer in zip lock bag, close bag and shake to blend.
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3
Add one or two steaks to bag at a time and pound with the side of a plate or with a meat hammer until steak is thoroughly coated and about 1.5 times itso original circumference.
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4
Remove pounded steaks to a plate and repeat process until all meat has been coated and tenderized.
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5
Heat oil in large, heavy skillet over medium high heat.
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6
Quickly fry steaks until browned on all sides.
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7
Meanwhile, in the crock pot, mix tomatoes, gravy, boullion and oregano to create a sauce.
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8
Place browned steaks in crockpot and ladle some sauce over them.
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9
Cover and cook on low for 8 hours or on high for 4 hours.
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10
Before serving, remove meat to a serving dish and thicken the sauce with potato flour mixed with enough water to form a milky liquid.
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11
Stir this into the sauce a bit at a time while stirring until the sauce reaches desired thickness.
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12
Potato starch will thicken the sauce much quicker and using less thickener.
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13
Note: The recipe I mangled to create this dish called for onions and green pepper strips sauteed and added to the sauce.
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14
My family does not like the stringy, limp veges that result so I took a different route.
