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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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THIS RECIPE came from a 1950s television program called Kay's Kitchen. I gave it a try, and my family gave it rave reviews. It makes a colorful entree served with fresh green beans...or try French fries - the sauce is great for dipping! -Ray Sholes, Butler, Pennsylvania Ingredients:
3 tablespoons king arthur unbleached all-purpose flour |
1/2 teaspoon salt, optional |
1/2 teaspoon pepper |
1-1/2 pound beef top round steak, cut into four pieces |
4 teaspoons canola oil |
1/2 cup chopped celery |
1/2 cup chopped onion |
1 garlic clove, minced |
1 can (10-3/4 ounces) condensed tomato soup, undiluted |
3 tablespoons brown sugar |
2 tablespoons worcestershire sauce |
1 tablespoon cider vinegar |
2 teaspoons prepared mustard |
Directions:
1. In a shallow bowl, combine flour, salt if desired and pepper; dredge the meat. In a large skillet, brown meat on both sides in oil. Remove and keep warm.
2. In the pan drippings, saute the celery, onion and garlic for 3-4 minutes. Combine the soup, brown sugar, Worcestershire sauce, vinegar and mustard; stir into the vegetables. Return meat to the pan. Cover and simmer for 1-1/2 to 2 hours or until meat is tender. Yield: 4 servings.
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