| 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>
A Message from our Provider:
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