| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Swiss | Beef | 6 | Servings |
INGREDIENTS
| 1/2 | lb | Beef round steak, cut 3/4 inch thick. |
| 1 | tb | All purpose flour |
| 1/2 | ts | Salt |
| 1 | ds | Pepper |
| 1/4 | Chopped onion | |
| 1 | tb | Cooking oil |
| 1 | c | Water |
| 1/2 | ts | Instant beef bouillon granules |
| 6 | Tiny whole carrots, or 2 medium carrots, cut into inch long pieces | |
| 1 | sm | Zucchini, sliced (1 cup) |
| 1/4 | ts | Dried dillweed |
| 1 | sm | Tomato, peeled, cored, and cut into wedges. |
INSTRUCTIONS
Cut meat into 2 serving size pieces. Combine flour, salt, and pepper; pound thoroughly into meat, using meat mallet. In 8 inch skillet brown meat and onion in hot oil. Remove from heat. Add water and beef bouillon granules. Return to heat and simmer, covered, for 35 minutes. Add carrots; cover and simmer for 12 minutes. Add zucchini and dillweed; sprinkly with additional salt and pepper. Continue cooking about 5 minutes longer or till meat and vegetables are tender. Add tomato wedges to meat mixture and heat Posted to MM-Recipes Digest by "Rfm" <Robert-Miles@usa.net> on Aug 09, 98
A Message from our Provider:
“Don’t miss life’s best. Find God.”