Trim all flat and connective tissue from steak. Cut into serving size portions. Roll in flour seasoned with salt and pepper. Brown in small amount of bacon drippings or olive oil. When browned on all sides add onion, garlic, bell pepper, parsley, tomato sauce, water, and beef broth. Bake at 350 degrees until meat is fork-tender (about 1-3 hours).
A good salad to accompany this dish is a combination of iceberg lettuce, fresh spinach, and leaf lettuce. Slice a small red onion and add to greens. Fry three or four lean slices of bacon till very crisp; drain, then crumble over greens. Reserve 3 tablespoons of bacon drippings; heat these drippings with about ⅓ cup vinegar, 1 teaspoon sugar, salt, and pepper. Pour over greens, toss, and serve immediately.
Serve with baked macaroni and cheese or mashed potatoes.
Ingredients
Directions
Trim all flat and connective tissue from steak. Cut into serving size portions. Roll in flour seasoned with salt and pepper. Brown in small amount of bacon drippings or olive oil. When browned on all sides add onion, garlic, bell pepper, parsley, tomato sauce, water, and beef broth. Bake at 350 degrees until meat is fork-tender (about 1-3 hours).
A good salad to accompany this dish is a combination of iceberg lettuce, fresh spinach, and leaf lettuce. Slice a small red onion and add to greens. Fry three or four lean slices of bacon till very crisp; drain, then crumble over greens. Reserve 3 tablespoons of bacon drippings; heat these drippings with about ⅓ cup vinegar, 1 teaspoon sugar, salt, and pepper. Pour over greens, toss, and serve immediately.
Serve with baked macaroni and cheese or mashed potatoes.
