Yield: 6 servings
|2½ pounds||Round steak, boneless cut in serving pieces|
|\N \N||Seasoned salt, to taste|
|\N \N||Pepper, to taste|
|\N \N||Flour, all-purpose|
|¼ cup||Oil, vegetable|
|1 teaspoon||Garlic salt|
|1 tablespoon||Worcestershire sauce|
|1 dash||Hot sauce|
|2 tablespoons||Vinegar, red wine|
|4 \N||Green pepper rings|
Sprinkle steak with seasoned salt and pepper; dredge in flour. Heat oil in a large skillet; brown meat on both sides. Combine 3 tablespoons flour, garlic salt, Worcestershire sauce, hot sauce, wine vinegar, and 2 tablespoons water; stir until smooth. Add remaining water; stir until well blended. Pour mixture over steak, and top with green pepper rings. Cover and cook over low heat 50 to 60 minutes or until tender.
Typos by Nancy Coleman.
Recipe By : Southern Living Magazine, October 1979 From: Marjorie Scofield Date: 04-04-95 (160) Fido: Recipes