| 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 BobbieB1@aol.com on Jul 21, 1997
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