- 4
Ingredients
- 1 lb boneless beef round steak, cut 3/4" thick
- 2 Tbsp all-purpose flour
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 Tbsp cooking oil
- 16 oz can tomatoes, undrained, cut up
- 1 sm onion, sliced, separated into rings
- 1/2 cup sliced celery
- 1/2 cup sliced carrot
- 1/2 tsp dried thyme, crushed
- 2 cups hot cooked rice or noodles
Preparation
Step 1
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.
Oven Directions: Transfer meat to a 2 qt square baking dish. In the skillet, combine undrained tomatoes, onion, celery, carrot and thyme. Bring to boiling, scraping up any browned bits. Pour over meat. Cover and bake in a 350° f oven about 1 hour or till tender. Serve as above.
Crockery-Cooker Directions: Trim fat from meat. Cut into 4 serving-size pieces. Omit flouring and pounding meat. Brown meat in hot oil. In a 3 1/2 or 4-qt crockery cooker, place onion, celery and carrot. Sprinkle with thyme, 2 Tbsp quick-cooking tapioca, salt and pepper. Pour undrained tomatoes over vegetables. Add meat. Cover and cook on low setting for 10 to 12 hours. Serve as above. Recipe By : Better Homes and Gardens New Cookbook.