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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.
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