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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 6 |
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I call this spoon tender because its so tender you can cut it with a spoon. This makes great tomato gravy while it cooks and is great served over rice. Sometimes I will add carrots, bell pepper, and fresh mushrooms to the pot. Ingredients:
3 lbs round steaks, cut into medium size chunks |
1 (29 ounce) can tomatoes, mashed with juice |
3 garlic cloves, chopped |
1 medium onion, chopped |
1 (2 ounce) package lipton onion soup mix |
1 teaspoon rosemary |
1 teaspoon thyme |
salt and pepper |
flour, for dredging |
Directions:
1. Salt and pepper the steak, coat with flour, and then brown in skillet in olive oil on both sides.
2. After all the steak is browned, put in a medium size pot with lid.
3. Pour in the tomatoes you have crushed with the juice. Add all other ingredients, mix well. Add about 1/2 cup water and mix again.
4. Bring to a boil and stir. Reduce heat and simmer for 1 to 11/2 hours until tender.
5. Serve with rice.
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