Ingredients
- 1 beef-flavored bouillon cube
- 8 oz tomato sauce
- 1/2 lb round steak (boneless)
- 2 tb all purpose flour
- 1 tb vegetable oil
- 1 tb butter
- 1 ts bottled brown bouquet sauce
- 1/2 ts salt
- 1/4 ts pepper
- 2 slices carrots
- 1 slice onion
- 1 slice stalk celery
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.
