| 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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