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 each | 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