Yield: 2 servings
Measure | Ingredient |
---|---|
½ pounds | Boneless round steak |
2 tablespoons | All-purpose flour |
½ teaspoon | Salt |
¼ teaspoon | Pepper |
1 tablespoon | Vegetable oil |
2 eaches | Carrots; sliced |
1 small | Onion; sliced |
1 each | Stalk celery; sliced |
1 each | 8-oz can tomato sauce |
½ cup | Water |
1 tablespoon | Butter or margarine |
1 each | Beef-flavored bouillon cube |
1 teaspoon | Bottled brown bouquet sauce |
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.
Submitted By JEFF PRUETT On 11-01-95