Instructions: Grill steaks to medium doneness over charcoal fire with wet hickory chips for smoked flavor. Remove from grill and set aside until cool enough to handle. Cut lengthwise into three strips. Saving all the juices from the steak, cut strips into various bite-size pieces. Place in crockpot on HIGH.

In large electric skillet, saute onions and mushrooms in 1/4 cup (1/2 stick) butter until golden brown. Place cooked onions and mushrooms in slow cooker with steak strips. Add both cans of tomatoes and hominy.

For roux (gravy-like thickening): Add rest of butter (3/4 cup or 1 1/2 sticks) to skillet and melt at 250 degrees. Slowly add 1/2 cup flour and stir well to brown. Blend in beef broth, browning sauce and beef juices. Add Worcestershire. Add water, as needed, to reduce thickness of roux. Consistency should be that of a thin, brown gravy.

In boiler, partially cook potatoes, carrots, green beans, peas and celery. Add vegetables and 1 cup of their cooking water to steak strips in 1 or 2 slow cookers. Stir in roux, mixing ingredients well. Continue cooking on HIGH for 30 minutes, then reduce heat to LOW and cook until vegetables reach desired tenderness.

This recipe yields 12 to 20 servings.

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