Ingredients
- 1 beef-flavored bouillon cube
- 230 ml tomato sauce
- 130 gr round steak (boneless)
- 16 gr all purpose flour
- 16 ml vegetable oil
- 14 gr butter
- 5 ml bottled brown bouquet sauce
- 1 gr salt
- 1 gr 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 litre 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 inchSouthern Living". Typos by Jeff Pruett.
