Swiss steak with vegetables for two - sl 11/8
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Boneless round steak7F |
| 2 | tablespoons | All-purpose flour |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| 1 | tablespoon | Vegetable oil |
| 2 | eaches | Carrots; sliced |
| 1 | small | Onion; sliced |
| 1 | each | Stalk celery; sliced |
| 1 | each | 8-oz can tomato sauce |
| ½ | cup | ;water |
| 1 | tablespoon | Butter or margarine |
| 1 | each | Beef-flavored bouillon cube |
| 1 | teaspoon | Bottled brown bouquet sauce |
Directions
Trim excess fat from steak; cut steak into serving-size pieces.
Combine flour, salt, and pepper; dredge steak in flour mixture, and pound into steak with a meat mallet. Brown steak in oil in a large skillet; place in a shallow 2-quart casserole. Spoon carrots, onion, and celery over meat. : Combine remaining ingredients in skillet; cook over medium heat until bouillon is dissolved. Pour sauce over vegetables. Cover and bake at 350F for 1 hour and 10 minutes. Yield: 2 servings.
S. Lavenue of Tennessee, in November, 1981"Southern Living". Typos by Jeff Pruett. From: Date: