| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Swiss |
Beef |
6 |
servings |
INGREDIENTS
| 2 |
lb |
Rump steak cut 1 inch thick |
| 2 |
tb |
Flour |
| 3/4 |
ts |
Salt |
| 1/8 |
ts |
Pepper |
| 3 |
tb |
Melted suet |
| 2 |
c |
Hot stewed tomatoes |
| 1 |
sm |
Onion |
INSTRUCTIONS
Trim off any excess fat from the steak, and if desired cut in individual
portions. Add the salt and pepper to the flour and pound it into the
steak, using a meat mallet. Heat the suet in a heavy iron skillet and sear
the pounded steak on both sides. Add the tomatoes and the onion, whole,
cover the skillet tightly and simmer slowly for about 2 hours, or until
tender. Add a little water from time to time if needed. When done, remove
to a hot platter and garnish with vegetables and steamed rice.
NOTE: Any desired vegetables, or a clove of garlic, may be added to the
steak while cooking. This quantity will serve four persons
Shared By: Pat Stockett From: Home Cooking Recipes from The Waldorf Astoria
1936
Posted to MM-Recipes Digest by "Rfm" <Robert-Miles@usa.net> on Aug 09, 98
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