| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Swiss |
|
1 |
Servings |
INGREDIENTS
| 1 |
tb |
Flour |
| 1 |
cn |
Italian Stewed Tomatoes; (14 1/2 oz.) |
| 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, (I use cube steak) (up to 3/4) |
INSTRUCTIONS
I triple this when my family comes over.
This can be made in a Reynolds Oven Bag or on top of the stove (slowly)
Mix tomatoes, sugar, mustard, salt and pepper well. Pound meat to 1/8 to
1/4 inch thickness, using a meat mallet or rolling pin. Cut beef into
single servings. Coat beef with sauce. If using bag method (350 for 45 to
50 min.),arrange in an even layer. Close the bag with nylon tie, and cut
six 1/2 inch slits in top.
Posted to EAT-L Digest by Sharon Ravert <sravert@CSC.SCTBOCES.ORG> on Apr
15, 1998
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