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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 4 |
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Directions: Trim fat from meat. Cut into 4 serving-size pieces. Combine the flour,
salt, and pepper. With the notched side of a meat mallet, pound flour
mixture into meat.
In a large skillet brown meat on both sides in hot oil. Drain off fat. Add
undrained tomatoes, onion, celery, carrot, and thyme. Bring to a boil.
Reduce heat. Cover and simmer about 1 1/4 hours or until meat is tender.
Skim off fat. Serve with rice.
Ingredients:
1 Pound(s) Boneless Beef Round Steak
2 Tablespoon(s) All-Purpose flour
1/4 Teaspoon(s) Salt
1/4 Teaspoon(s) Black pepper
1 Tablespoon(s) Vegetable Oil
16 Ounce(s) Can Tomatoes, cut up
1 small Onion, cut into rings
1/2 Cup(s) Sliced Celery
1/2 Cup(s) Sliced carrot
1/2 Teaspoon(s) Thyme
2 Cup(s) Hot Cooked Rice |
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