1/2 lb Boneless round steak=7F
2 tb All-purpose flour
1/2 ts Salt
1/4 ts Pepper
1 tb Vegetable oil
2 ea Carrots; sliced
1 sm Onion; sliced
1 ea Stalk celery; sliced
1 ea 8-oz can tomato sauce
1/2 c ;water
1 tb Butter or margarine
1 ea Beef-flavored bouillon cube
1 ts Bottled brown bouquet sauce
Trim excess fat from steak; cut steak into serving-size pieces. Combine flour, salt, and pepper; dredge steak in flour mixture, and pound into steak with a meat mallet. Brown steak in oil in a large skillet; place in a shallow 2-quart casserole. Spoon carrots, onion, and celery over meat. : Combine remaining ingredients in skillet; cook over medium heat until bouillon is dissolved. Pour sauce over 2 servings.
S. Lavenue of Tennessee, in November, 1981 “Southern Living”. Typos by Jeff Pruett. From: Date: