This is a great recipe to serve anytime and your family or guests will love it. Comfort food at it’s best!2 to 3 lb. round steak, cut in serving size pieces 1 stick butter or margarine 1/2 cup all-purpose flour 1 teaspoon garlic powder 1/2 teaspoon salt 1/2 teaspoon pepper 1 medium sized onion, peeled and sliced 1 package onion soup mix 1 (14.5 oz) can beef broth 2 (7 oz.) cans mushrooms, drained, Optional 1 teaspoon brown sugar 1/4 teaspoon ground allspice 1/2 teaspoon ground ginger 1 bay leaf 3 to 4 carrots, scraped and cut in pieces In a bowl combine flour, garlic powder, salt and pepper. Coat steak pieces with flour mixture. Melt butter in skillet and brown steak on both sides. Remove steak and put in slow cooker. Cover steak pieces with the sliced onion broken into onion rings. Add carrots. In a bowl whisk together the onion soup mix, beef broth, mushrooms, brown sugar, allspice, and ginger. (If you have any leftover flour from dredging meat you can add this to the broth, too) Pour over steak, onion and carrots. Add bay leaf. Cook on high for 5 to 6 hours or low for 8 to 9 hours or until meat is tender. Remove bay leaf before serving. Great over rice, noodles or mashed potatoes. Makes 6 to 8 servings. Enjoy! Serve with a big basket of my cornbread muffins and you have a meal! Just a reminder to look on the right hand side of this page and type in your e-mail address so you don’t miss notification of new tips, fun things and recipes when they come out! You will be notified first of anything new on our site. Your e-mail will not be shared with anyone. We have over 25,000 e-mail subscribers and they are always the first to know about any new posts. Feel free to “share” with your friends by clicking on the Facebook, Pinterest or E-mail buttons at the bottom of each post. You can print by clicking on the printer icon below. . © The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder.