Steak And Cheese
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Beef, Cheese | 6 | Servings | |
INGREDIENTS
| 2 | lb | Top Round Steak |
| 1/4 | c | Flour |
| 1/2 | t | Salt |
| 1/4 | t | Pepper |
| 1/4 | t | Garlic or Celery Salt |
| 6 | T | Butter |
| 1 | Lg Onion, finely chopped | |
| 1 | c | Beef Bullion |
| 1 | c | Sharp Cheddar Cheese, grated |
| 2 | T | Parsley, finely chopped |
INSTRUCTIONS
Steak should be cut in thin slices. Pound steak out until it is about 1/4-inch thick. Combine flour, salt, pepper and garlic salt and rub into steak on both sides. Allow to stand for 5 minutes, then cut into 8-10 serving pieces. Heat butter in a large, heavy frying pan and brown steak on both sides over moderate heat. Sprinkle with chopped onion and add bullion. Bring to a boil, cover pan, and simmer for 1 hour or until steak is tender. Sprinkle cheese and parsley over top, cover again, and cook another minute or so to melt cheese. Good served with hot fluffy rice. Source: TEXAS THE BEAUTIFUL COOKBOOK From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“The good Lord didn’t create anything without a purpose, but mosquitoes and sand gnats come close.”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 677
Calories From Fat: 538
Total Fat: 60.1g
Cholesterol: 153mg
Sodium: 614.4mg
Potassium: 382.9mg
Carbohydrates: 5.3g
Fiber: <1g
Sugar: <1g
Protein: 29.3g