| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Swiss | A-ok, 2-eat-l, 2-mc-recipe, 2-tnt, Beef | 1 | Servings |
INGREDIENTS
| 2 | lb | Round steak 3/4-1" thick; cut 3" X 4" |
| 1/2 | c | Flour; for dredging |
| 1/2 | ts | Salt; for dredging |
| 1/2 | ts | Black pepper; for dredging |
| 1/2 | ts | Dry mustard; for dredging |
| 1/2 | c | Bacon grease |
| 1 | cn | Stewed tomatoes |
| 1 | md | Onion; chopped fine |
| 4 | oz | Canned mushrooms; sliced |
| 1 | cn | Beer; (dark beer is best!) |
| 1 | tb | Worcestershire sauce |
| 1/2 | ts | Thyme |
| 2 | c | Beef broth |
| 1 | tb | Brown sugar |
| Salt & pepper to taste |
INSTRUCTIONS
Discard any meat fat. Dredge the meat pieces in salted and peppered flour with the dry mustard sprinkled over it. Melt bacon grease in a large skillet and brown meat pieces in bacon grease. Remove meat from skillet. Set aside. Remove as much of the remaining grease as possible, but leave all the browned flour. Put remaining ingredients in skillet. Add meat. Cook covered about 1 hour. Remove cover and cook down liquid to gravy consistency. Serving Ideas : Serve with rice, mashed potatoes, or noodles NOTES : This makes a wonderful gravy! I use bacon grease, but it could be made with oil. The recipe is adapted from one that was intended for venison or elk. The original recipe was cooked in the oven or crockpot. I like to cook it on the stovetop so I can monitor the gravy thickness more easily and stir it as needed to prevent sticking. Lou Parris lbparris@earthlink.net 1/97 Recipe by: Lou Parris Posted to TNT Recipes Digest by Lou Parris <lbparris@earthlink.net> on Mar 16, 1998
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