Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 | Oven Bag small size (10x16) |
| 1 tablespoon | Flour |
| 1 can | (14 1/2 oz) Italian stewed tomatoes |
| 2 teaspoons | Sugar |
| ½ teaspoon | Prepared mustard |
| ¼ teaspoon | Salt |
| ⅛ teaspoon | Pepper |
| ½ pounds | Boneless beef round steak 1/2 inch thick (up to 3/4) |
Preheat oven to 350.
Shake flour in bag; place in 13x9x2 inch baking pan Add tomatoes, sugar, mustard, salt and pepper to oven bag. Squeeze oven bag to blend in flour.
Pound beef to ½ to ¼ inch thickness, usding a meat mallet or rolling pin* Cut beef in 2 pieces. Add beef to oven bag. Turn oven bag to coat beef with saude. Arrange beef in an even layer in oven bag.
Close bag and cut six ½ inch slits in top.
Bake until beef is tender, 45 to 50 minutes.
*I get whatever amount of round steak I want and have the butcher put it thru the cube steak machine. I cut it in pieces.
Posted to EAT-L Digest 03 Feb 97 by Sharon Ravert <sravert@...> on Feb 4, 1997.