1 1/2 lb Round steak; 1 to 1-1/2″
-thick (to 3 pounds) 1/3 c Flour
2 ea Onions; peeled, sliced (to 3
2 tb Fat
1 1/2 ts Salt
1/8 ts Pepper
1 ea Clove garlic; minced (opt)
1 ea Stalk celery; diced or slice
1 1/2 c Cooked tomatoes OR
1/2 c Chili sauce AND
1/2 c Water
1/2 ea Green pepper; sliced
Chopped parsley Lay meat on a bread board and pound flour into both sides until flour is absorbed by steak. Preheat frypan to 280 degrees F, add fat. When fat is melted, add onions, saute and stir until golden color (about 3 minutes), remove from fat. Set dial at 360 degrees F. Add 2 tablespoons additional fat. When hot, add meat, brown well on both sides (10 to 15 minutes), increasing heat if necessary. Sprinkle with salt and pepper. Spread sauteed onions, garlic, celery, tomatoes and pepper slices over steak. Cover. Turn dial to simmering point, simmer until tender, about 1-1/2 hours. Remove meat to hot platter, skim off fat from drippings. Add a few drops bottled gravy sauce, of desired. Pour over meat. (If desired thicken drippings to make gravy.) Sprinkle with chopped parsley. Serve with hot noodles, rice or potatoes. Makes 4 to 6 servings.
Tomatoes may be omitted and beef bouillon may be added instead. Sauteed or canned mushrooms can be added a short time before cooking time is up. Peeled potatoes and carrots may be added about 40 minutes before cooking time is up. If large, cut in half. Source: Sunbeam Electric Frypan Recipe Booklet : Typos by Dorothy Flatman 1996 From: Dorothy Flatman Date: 07-15-96 —–