| 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 <jewel1@ix.netcom.com>
A Message from our Provider:
“It will work out perfectly – if you let Jesus take control”