Yield: 6 servings
|2 pounds||Top Round Steak|
|¼ teaspoon||Garlic or Celery Salt|
|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