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Categories:Viewed: 50 - Published at: 3 years ago
Ingredients
- 3/4 - 1 lb boneless beef round steak, cut about 1/2-inch thick
- 1 1/2 tablespoons all-purpose flour
- 1 tablespoon vegetable oil ("salad oil")
- 16 ounces tomatoes, canned
- 1/2 green pepper, sliced
- 1 onion, medium, sliced
- 1 1/2 teaspoons basil
- 1 teaspoon salt
- 1/8 teaspoon black pepper
Method
- On cutting board with sharp knife, trim any excess fat from meat and cut meat into 2 serving pieces. Coat meat on one side with half of the flour; with meat mallet (or edge of plate or dull edge of French knife), pound meat well. Turn meat over and repeat on other side.
- In 8-inch skillet over medium heat, in hot oil, cook meat until browned on both sides. Add tomatoes and their liquid and remaining ingredients; heat to boiling. Reduce heat to low; cover and simmer about 1 hour or until meat is fork-tender.
- Makes 2 generous servings. Serve with mashed potatoes (or rice or noodles).
