| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Beef, Cheese |
6 |
Servings |
INGREDIENTS
| 2 |
lb |
Top Round Steak |
| 1/4 |
c |
Flour |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 1/4 |
ts |
Garlic or Celery Salt |
| 6 |
tb |
Butter |
| 1 |
|
Lg Onion, finely chopped |
| 1 |
c |
Beef Bullion |
| 1 |
c |
Sharp Cheddar Cheese, grated |
| 2 |
tb |
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
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