| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Swiss |
|
1 |
Servings |
INGREDIENTS
| 1 |
|
Oven Bag small size, 10×16 |
| 1 |
T |
Flour |
| 1 |
|
14 1/2 oz Italian stewed |
|
|
tomatoes |
| 2 |
t |
Sugar |
| 1/2 |
t |
Prepared mustard |
| 1/4 |
t |
Salt |
| 1/8 |
t |
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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