SAVORY STEAK MOZZARELLA
We like to eat this dish fajita style with tortillas and topping with our favorite add-ons like sour cream and jalapenos.
- 2-1/2 lbs top round steak, cut 3/4 inch thick
- 1/2 c. flour
- 1/4 tsp garlic powder
- 1/4 tsp black pepper
- 1/4 c. vegetable oil
- 1/2 c. each: chopped, onion, bell pepper and celery
- 15 oz can Hunt’s Meatloaf Tomato Sauce
- 14 oz can Hunt’s whole tomatoes
- 1 c. water
- 1/2 tsp summer savory
- 6 oz pkg sliced Mozzarella cheese
Cut steak into eight pieces. Pound with blunt end of mallet to tenderize. In plastic bag combine flour, garlic powder and black pepper. Shake meat in bag to coat thoroughly with flour mixture. Reserve extra coating. In large skillet brown 4 piece meat in 2 tbsp oil, 2 to 3 minutes on each side and place into 9 x 13 baking dish. Repeat with remaining meat and oil. Add to skillet remaining flour mixture onion, bell pepper and celery. Cook for 2 to 3 minutes stirring to coat vegetables. Blend in remaining ingredients and pour mixture evenly over steaks. Bake at 300 degrees for 2 hours. Top evenly with cheese last 5 minutes of cook time.
Makes 6 to 8 servings.