| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Swiss | Main dish, Meats, Beef, For two | 2 | Servings |
INGREDIENTS
| 1/2 | lb | Boneless round steak=7F |
| 2 | tb | All-purpose flour |
| 1/2 | ts | Salt |
| 1/4 | ts | Pepper |
| 1 | tb | Vegetable oil |
| 2 | Carrots; sliced | |
| 1 | sm | Onion; sliced |
| 1 | Stalk celery; sliced | |
| 1 | 8-oz can tomato sauce | |
| 1/2 | c | ;water |
| 1 | tb | Butter or margarine |
| 1 | Beef-flavored bouillon cube | |
| 1 | ts | Bottled brown bouquet sauce |
INSTRUCTIONS
Trim excess fat from steak; cut steak into serving-size pieces. Combine flour, salt, and pepper; dredge steak in flour mixture, and pound into steak with a meat mallet. Brown steak in oil in a large skillet; place in a shallow 2-quart casserole. Spoon carrots, onion, and celery over meat. : Combine remaining ingredients in skillet; cook over medium heat until bouillon is dissolved. Pour sauce over vegetables. Cover and bake at 350F for 1 hour and 10 minutes. Yield: 2 servings. S. Lavenue of Tennessee, in November, 1981 "Southern Living". Typos by Jeff Pruett. From: Date: Posted to MM-Recipes Digest V3 #224 Date: Sat, 17 Aug 1996 21:34:51 -0700 From: Julie Bertholf <[email protected]>
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