Oriental celery steak
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Steak, round |
| 1½ | teaspoon | Salt; divided |
| ⅛ | teaspoon | Pepper, black |
| 3 | tablespoons | Flour, all-purpose |
| ¼ | cup | Shortening; or salad oil |
| 1 | medium | Pepper, green |
| 1 | cup | Onion rings |
| 1½ | cup | Celery; sliced |
| ¼ | teaspoon | Ginger, ground |
| ¼ | teaspoon | Mustard, ground |
| 1 | teaspoon | Turmeric |
| 1 | tablespoon | Lemon juice; freshly squeezd |
| 1 | cup | Water; boiling |
| Potatoes; mashed | ||
Directions
Cut meat into 2x1/2x1/4" strips. Rub all sides with 1 teaspoon salt and the pepper. Roll in flour. Brown in hot shortening, ading mre shortening as needed. Remove meat from skillet and keep it warm while vegetables are being cooked.
Wash green pepper, remove seeds, and cut into strips ½" wide. Saute pepper strips, onion, and celery for 8 minutes in pan inwhick meat was browned, adding more shortening if needed. Return meat to pan. Add remaining salt, spices, lemon juice, and water. Cover and simmer 10 minutes or until meat is tender. Serve over mashed potatoes.
SOURCE: Southern Living Magazine, November 1972. Typos by Nancy Coleman. Submitted By NANCY COLEMAN On 12-05-94