2 1/2 lb. round steak, cut into cubes (or prepackaged "stew meat")
6 tbsp. all-purpose flour
4 tbsp. cooking oil
1/2 (12 oz.) bag frozen onions
1 tbsp. paprika (preferably Hungarian)
2 dashes garlic powder
1 tsp. salt
1/2 tbsp. pepper
1/8 tsp. ground cloves
2 small (or 1 large) bay leaf
2 (15 oz. ea.) cans beef broth (Swanson low sodium and 99% fat free)
1/4 cup A1 sauce
1 (12 oz.) bag frozen carrots (do not defrost)

Dredge meat in flour and and brown in the oil. Remove to a plate after browned.

Sauté onions in same pan and add seasonings (the bay leaves just get dropped into the Crock-Pot when meat is mixed with broth and carrots).

Put the meat and seasonings into the Crock-Pot and add broth, A1 sauce and frozen carrots.

Best when cooked on HIGH in Crock-Pot for 5 to 6 hours.

Serve with dumplings (see below) or Dutch egg noodles. Also good made the day before and reheated.

HOMEMADE DUMPLINGS:

4 eggs (I use 4 Better-n-Eggs or Egg Beaters)
1 cup water
1 tsp. salt
3 cups all-purpose flour (more or less)

Mix eggs, water and salt. Incorporate the flour until a thick mixture is achieved. If too thin, toss in some more flour.

Drop by teaspoons full into rapidly boiling salted water and cook a minute or two until they float to the top.

Drain in colander and immediately rinse in cold water to stop the cooking process.

Note: Can be made days in advance and refrigerated. When ready to serve just drop them into boiling water for a few minutes to heat through.

Submitted by: Brad