| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Meat |
4 |
Servings |
INGREDIENTS
| 1 |
md |
Size round steak |
| 1 |
md |
Onion; chopped |
| 1/2 |
c |
Parsley; chopped |
| 1/2 |
c |
Green onions; chopped |
| 1/2 |
c |
Bell pepper; chopped |
| 1 |
cn |
(small) stewed tomatoes |
| 1 |
cn |
(small) tomato sauce |
| 1 |
lb |
Bacon |
INSTRUCTIONS
Saut. onions, green pepper in a large pot. Add tomato sauce, stewed
tomatoes, parsley and 1 can water. Cook over low heat.
Slice steak into strips about 1/2 inch wide and 3 inches long. Cut bacon
strips in half. Wrap bacon around steak strips rolling them together to
form small little bite size pieces. Hold together with toothpicks Deep fry
meat until brown. Drain and add to tomato gravy. Cook over low heat about 1
hour. Add water as needed. Salt and pepper to taste. Serve over cooked
rice. Serves 4.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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