INGREDIENTS

INSTRUCTIONS

Sprinkle both sides of the steak with salt
In a large skillet, preheated over high heat, pan-broil the steaks, until
the large ones are almost done to taste, or the small ones are well
browned. If using large steaks, you probably will not be able to fit them
all in the pan at once. Do a couple at a time, then remove them and set
them aside while cooking the rest. The small steaks should fit comfortably
in the pan side by side, but if they crowd the pan, do not brown them all
at once. When all the steaks have been cooked, pour off any fat in the
skillet.
Add the 2 cups of tomato sauce and dried oregano to the pan, scraping up
any brown film or bits in the pan. Return the cubed steaks to the pan if
you are using them and they were set aside. Bring to a simmer over high
heat. If using cubed steaks, cover the pan and adjust the heat so the
tomatoes simmer gently for about 40 minutes, or until the meat is tender.
Place each steak on dinner plate and top with sauce. If the sauce on the
cubed steaks is not thick enough, uncover pan at the end of the cooking
time and reduce.
Yield: 4 servings
Converted by MC_Buster.
Recipe by: COOKING LIVE SHOW #CL9264
Converted by MM_Buster v2.0l.

A Message from our Provider:

“Don’t put a question mark where God puts a period.”