Name: Speedy Swiss Steak
Ingredients: 1 1/2 lb ROUND STEAK (1/2" THICK); 3/4 ts MEAT TENDERIZER, UNSEASONED; 1 tb OIL; 2 tb FLOUR; 1 ts ONION POWDER; 15 oz TOMATO SAUCE; CELERY STALK, CHOPPED; 1 ts SUGAR; 1/8 ts GARLIC POWDER

I suspect that the one reason why the Bible does not foster self-love and self-esteem in the fashion of several strands of popular psychology is because God, unlike popular psychologists, is infinitely aware of the danger of fueling idolatry. The first temptation was the temptation to de-god God and turn self into god. Appeals to self-love and self-esteem, even at their best and even when well-intentioned, can never be far from that danger. Far better to seek the powerful remedies of the gospel.

D.A. Carson

CATEGORY	CUISINE	TAG	YIELD
Meats	Swiss	Beef, Meats	4	Servings

INGREDIENTS

1 1/2	lb	ROUND STEAK (1/2" THICK)
3/4	ts	MEAT TENDERIZER, UNSEASONED
1	tb	OIL
2	tb	FLOUR
1	ts	ONION POWDER
15	oz	TOMATO SAUCE
		CELERY STALK, CHOPPED
1	ts	SUGAR
1/8	ts	GARLIC POWDER

INSTRUCTIONS

CUT MEAT INTO SERVING SIZED PIECES. MOISTEN MEAT, LIGHTLY, WITH WATER.
SPRINKLE MEAT WITH TENDERIZER ON EACH SIDE OF THE STEAK; ALLOW TO STAND 10
TO 15 MINUTES. HEAT OIL IN A LARGE SKILLET. SPRINKLE MEAT WITH FLOUR. ADD
MEAT TO HOT OIL AND BROWN 2 TO 3 MINUTES. TURN MEAT AND ADD ONION. COOK 2
TO 3 MINUTES MORE OR UNTIL MEAT IS WELL BROWNED. ADD ALL REMAINING
INGREDIENTS AND REDUCE HEAT. COVER AND SIMMER 30 MINUTES OR UNTIL MEAT IS
TENDER.
Posted to MM-Recipes Digest V4 #189 by [email protected] on Jul 21, 1997

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