| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Grains | Italian | 1 | Servings | |
INGREDIENTS
| 1 | lb | Beef boneless round steak, cut into serving pieces |
| 1/4 | c | All-purpose flour |
| 1 | tb | Vegetable oil |
| 1 | lg | Onion, chopped (about 1 cup) |
| 1 | cn | (16 oz.) whole potatoes, drained (reserve liquid) |
| 1/4 | c | Catsup |
| 1 | tb | Worcestershire sauce |
| 2 | ts | Bell pepper flakes |
| 1 | ts | Instant beef bouillon |
| 1 | ts | Salt |
| 1/2 | ts | Dried marjoram leaves |
| 1/4 | ts | Pepper |
| 1 | pk | (10 oz.) frozen Italian green beans |
| 1 | Jar (2 oz.) sliced pimiento, drained | |
| 4 | servings. |
INSTRUCTIONS
Coat beef steak pieces with flour; pound into beef. Brown beef in oil in 10-inch skillet; push beef to side. Cook and stir onion in oil until tender; drain. Add enough water to reserved potato liquid to measure 1 cup. Mix potato liquid, catsup, Worcestershire sauce, pepper flakes, instant bouillon, salt, marjoram and pepper; pour on beef and onion. Heat to boiling; reduce heat. Cover and simmer until beef is tender, 1 1/4 to 1 1/2 hours. Rinse frozen beans under running cold water to separate. Add potatoes, beans and pimiento to skillet. Heat to boiling; reduce heat. Cover and simmer until beans are tender. 10 to 15 minutes. Posted to FOODWINE Digest 8 November 96 Date: Fri, 8 Nov 1996 18:25:42 -0500 From: Tracey Meyer <tmeyer@RCI.RUTGERS.EDU>
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