| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Swiss | 1 | Servings | |
INGREDIENTS
| 1 | Oven Bag small size (10×16) | |
| 1 | tb | Flour |
| 1 | cn | (14 1/2 oz) Italian stewed tomatoes |
| 2 | ts | Sugar |
| 1/2 | ts | Prepared mustard |
| 1/4 | ts | Salt |
| 1/8 | ts | Pepper |
| 1/2 | lb | Boneless beef round steak 1/2 inch thick (up to 3/4) |
INSTRUCTIONS
Preheat oven to 350. Shake flour in bag; place in 13x9x2 inch baking pan Add tomatoes, sugar, mustard, salt and pepper to oven bag. Squeeze oven bag to blend in flour. Pound beef to 1/2 to 1/4 inch thickness, usding a meat mallet or rolling pin* Cut beef in 2 pieces. Add beef to oven bag. Turn oven bag to coat beef with saude. Arrange beef in an even layer in oven bag. Close bag and cut six 1/2 inch slits in top. Bake until beef is tender, 45 to 50 minutes. *I get whatever amount of round steak I want and have the butcher put it thru the cube steak machine. I cut it in pieces. Posted to EAT-L Digest 03 Feb 97 by Sharon Ravert <sravert@CSC.SCTBOCES.ORG> on Feb 4, 1997.
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