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Ingredients
1 Boneless beef top round steak
1 Medium onion, chopped
1 (10 1/2 oz) Can double-strength beef broth
1 Tablespoon steak sauce or Worcestershire sauce
1 Tablespoon ketchup
1 Teaspoon curry powder
1/2 Teaspoon ground ginger
1/2 Teaspoon salt
1/4 Teaspoon black pepper
1/2 Cup sour cream
2 Tablespoons prepared horseradish
1 1/2 Tablespoons cornstarch
Sliced chives or parsley, chopped
Instructions
Trim excess fat from meat. Cut meat into serving-size pieces or cubes. Place meat and onion in a slow cooker; stir to combine.
In a medium bowl, stir beef broth, steak sauce, catsup, curry powder, ginger, salt and pepper until blended. Pour over meat.
Cover and cook on HIGH for 4 1/2 to 5 hours or on LOW for 9 to 10 hours or until meat is very tender.
In a small bowl, stir sour cream, horseradish and cornstarch until blended. Stir into liquid around meat. Cover and cook on high for 15 minutes or until thickened. Garnish with chives.
Serve with rice pilaf and broccoli spears.