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Categories:Viewed: 43 - Published at: 6 years ago
Ingredients
- 2 to 2 1/2 lb. round steak
- 1/4 c. flour
- 2 tsp. seasoned salt
- 1/4 tsp. pepper
- 4 to 5 onions, thinly sliced
- 4 Tbsp. shortening
- 1/2 c. chopped celery
- 1/2 c. chili sauce
- 1 (10 1/2 oz.) can consomme or 1 bouillon cube and water
- 1 tsp. Worcestershire sauce
Method
- Mix flour, seasoning salt and pepper and pound into sides of meat.
- (I prefer it cut into serving size pieces.)
- Brown onion in 2 tablespoons shortening in heavy skillet or Dutch oven.
- Remove; drain on paper toweling and set aside.
- Add remaining shortening to skillet and brown meat slowly on both sides.
- Add remaining ingredients; cover tightly and bring to boil.
- Reduce heat and simmer for 1 hour.
- Uncover and add browned onion; cover again and cook until tender, about 1 hour more.
- Skim sauce to remove excess fat.
- If sauce seems too thick, thin to desired consistency. Adjust seasoning to taste.
- Serves 4 to 6.
