Categories: Beef, Entree

Ingredients

• 4 bacon slices
• 1/2 cup flour
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 small onion, minced
• 2 carrots, minced
• 2 celery stalks, minced
• 1 cup tomato sauce
• 2 beef bouillon cubes
• 1 lb. round steak, 1/2 inch thick

Directions

1. Fry bacon in heavy skillet until crisp. Remove pan from heat. Remove slices and allow draining on paper towels. Use a meat hammer to pound both sides of the steak to 1/8 inch thickness. Mix flour, salt, and pepper in a bag or on a plate. Cut steak into serving pieces. Place each piece individually into bag containing seasoned flour. Shake off excess flour.

2. Place pan containing bacon drippings over medium-high heat. Quickly brown meat on both sides. Remove browned meat from pan to a dish. Add onion, carrot, and celery to the remaining fat. Sauté 5 minutes until golden.

3. Dissolve bouillon cube in 2 cups boiling water. Add meat back to pan. Spoon vegetables on top of meat. Add crumbled bacon. Pour tomato sauce and hot bouillon over meat. Bring to boil; cover; lower heat and simmer 45 minutes. If necessary, more water may be added to prevent scorching.

Email to a friend | Print this recipe | Back