Ingredients
1/2 cup all-purpose flour1 tablespoon ground mustard1/2 teaspoon salt1/8 teaspoon pepper2 beef flank steaks (1 pound each), halved2 tablespoons butter1 cup thinly sliced onion1 can (28 ounces) stewed tomatoes2 tablespoons Worcestershire sauce1 tablespoon brown sugar
Preparation
In a bowl or shallow dish, combine the flour, mustard, salt and pepper. Add steaks and turn to coat. In a large nonstick skillet, brown steaks on both sides in butter. Transfer to a 5-qt. slow cooker. Top with onion.
In a bowl, combine the tomatoes, Worcestershire sauce and brown sugar; pour over meat and onion. Cover and cook on low until beef is tender, 6-8 hours.
