| 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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