Steak & cheese

Yield: 6 Servings

Measure Ingredient
2 pounds Top Round Steak
¼ cup Flour
½ teaspoon Salt
¼ teaspoon Pepper
¼ teaspoon Garlic or Celery Salt
6 tablespoons Butter
1 \N Lg Onion, finely chopped
1 cup Beef Bullion
1 cup Sharp Cheddar Cheese, grated
2 tablespoons Parsley, finely chopped

Steak should be cut in thin slices.

Pound steak out until it is about ¼-inch thick.

Combine flour, salt, pepper and garlic salt and rub into steak on both sides. Allow to stand for 5 minutes, then cut into 8-10 serving pieces. Heat butter in a large, heavy frying pan and brown steak on both sides over moderate heat. Sprinkle with chopped onion and add bullion. Bring to a boil, cover pan, and simmer for 1 hour or until steak is tender. Sprinkle cheese and parsley over top, cover again, and cook another minute or so to melt cheese. Good served with hot fluffy rice. Source: TEXAS THE BEAUTIFUL COOKBOOK

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