| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Swiss |
Beef |
4 |
Servings |
INGREDIENTS
| 2 |
lb |
Round steak, tenderized |
| 2 |
c |
Flour |
| 1/2 |
tb |
Garlic powder |
| 1/2 |
ts |
Salt |
| 4 |
tb |
Cooking oil |
| 15 |
oz |
Can Tomato Sauce |
| 8 |
oz |
Canned Tomato Paste |
| 28 |
oz |
Can whole tomatoes, drained optional |
| 1/2 |
c |
Onion, chopped fine |
| 1/4 |
c |
Green bell pepper, chop fine |
| 1 |
tb |
Worcestershire sauce |
| 1/2 |
ts |
Lemon juice, RealLemon |
|
|
Pepper, to taste |
INSTRUCTIONS
This is one of those "precious" recipes that my mother used to cook.
After tenderizing the round steak, dredge in mixture of the flour, garlic
powder and salt.
Brown the outside of the meat quickly in hot oil.
Add the onions, worcestershire sauce, lemon juice, tomato paste, tomato
sauce, pepper and tomatoes (if desired.. chop as they cook). Add water if
necessary to cover the meat.
Simmer for 2 hours on low heat.
Add the bell pepper and cook an additional 15-20 minutes.
Serve with mashed potatoes and rolls.
Bell pepper may be increased to 1/2 cup if desired. (I do)
Enjoy! - Jeff Duke
Posted to MM-Recipes Digest by "Rfm" <Robert-Miles@usa.net> on Aug 09, 98
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