| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Swiss |
Beef |
6 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Beef round steak, cut 3/4 inch thick. |
| 1 |
tb |
All purpose flour |
| 1/2 |
ts |
Salt |
| 1 |
ds |
Pepper |
| 1/4 |
|
Chopped onion |
| 1 |
tb |
Cooking oil |
| 1 |
c |
Water |
| 1/2 |
ts |
Instant beef bouillon granules |
| 6 |
|
Tiny whole carrots, or 2 medium carrots, cut into inch long pieces |
| 1 |
sm |
Zucchini, sliced (1 cup) |
| 1/4 |
ts |
Dried dillweed |
| 1 |
sm |
Tomato, peeled, cored, and cut into wedges. |
INSTRUCTIONS
Cut meat into 2 serving size pieces. Combine flour, salt, and pepper;
pound thoroughly into meat, using meat mallet. In 8 inch skillet brown
meat and onion in hot oil. Remove from heat. Add water and beef bouillon
granules. Return to heat and simmer, covered, for 35 minutes.
Add carrots; cover and simmer for 12 minutes. Add zucchini and dillweed;
sprinkly with additional salt and pepper. Continue cooking about 5 minutes
longer or till meat and vegetables are tender. Add tomato wedges to meat
mixture and heat
Posted to MM-Recipes Digest by "Rfm" <Robert-Miles@usa.net> on Aug 09, 98
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