You may also like
Ingredients
- 1 to 2 lb. round or chuck steak
- 1 kosher dill pickle plus juice
- 1 cube beef bouillon
- 1 to 3 Tbsp. shortening
Method
- Flour meat, then brown in the shortening, browning on both sides.
- Add water to cover.
- Slice pickle; lay on meat.
- Add pickle juice also.
- Cover; cook on low fire for 30 to 45 minutes, after adding 1 cup of water and 1 bouillon cube.
- Serve with rice or mashed potatoes.
- The pickle juice tenderizes the meat and gives the juices in pan a special flavor.