Yield: 6 Servings
|1½ pounds||Round steak; 1/2" thick|
|1||Env brown gravy mix|
|1 tablespoon||Onion; minced|
|2 tablespoons||White wine vinegar|
|2 tablespoons||Brown sugar|
|1 teaspoon||Worcestershire sauce|
Cut meat into strips. In large skillet, brown meat on all sides in hot oil.
Remove meat from skillet; add gravy mix and water. Bring to boiling, stirring constantly. Stir in remaining ingredients. Return meat to skillet, cover and simmer for 11/2 hours, stirring occasionally. Remove bay leaf.
Serve over hot buttered noodles.
Recipe by: Three Rivers Cookbook Vol. II page 77 Posted to TNT Recipes Digest by "Lynn Ratcliffe" <mcgrew@...> on Apr 4, 1998