Spanish style round steak
3 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Beef round steak (cut 3/4 |
| Inch thick) | ||
| 1½ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| 2 | tablespoons | Cooking oil |
| ½ | cup | Chopped onion |
| 1 | clove | Garlic, minced |
| 12 | ounces | Can of vegetable juice |
| Cocktail | ||
| 10½ | ounce | Can of condensed beef broth |
| 1⅓ | cup | Water |
| 1⅓ | cup | Long grain rice |
| 10 | ounces | Package of frozen peas |
| ¼ | cup | Chopped pimiento |
Directions
Cut round steak in ¼ inch strips; sprinkle with salt and pepper. In a 10 inch skillet, brown the steak strips in hot oil. Add onion and garlic; cook until onion in tender, but not brown. Add vegetable juice, beef broth, and water. Bring to a boil; reduce heat. Cover and cook for 30 minutes. Add rice, peas, and pimiento. Return to boiling. Reduce heat and cook for 20 minutes more, or until the meat is tender and the rice is done. Randy Rigg From: Randy Rigg Date: 09-22-94