Yield: 6 Servings
|1||To 2 pounds bottom round or chuck steak (thin cut, approx 1/2 thick)|
|1 can||DelMonte Stewed Tomatoes MEXICAN STYLE|
|½ can||Campbell's Beef Bouillon|
Seasoned flour Optional: approx 1 lb carrots, sliced and added with the other ingredients.
Cut steak into serving sized pieces. Remove all visible fat. Dredge in seasoned flour. (most recipes call for pounding the flour into the beef, this is REALLY optional, 'cause I've skipped it, and couldn't tell the difference)
Spray cast iron skillet with cooking spray, heat to medium high. brown steak pieces well. Add tomatoes and ½ can bouillon. Cover tightly and simmer over low heat until steak is fork tender. (1½ to 2 hours.) Serve with mashed potatoes.
Posted to MM-Recipes Digest by "Rfm" <Robert-Miles@...> on Aug 09, 98