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Prep Time: 15 Minutes Cook Time: 75 Minutes |
Ready In: 90 Minutes Servings: 4 |
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Bell pepper and cream of celery soup make this recipe different from most. A childhood favorite from mom :) Ingredients:
1 1/2 lbs cube steaks |
2 tablespoons oil |
1/2 cup flour |
1 teaspoon salt |
1/2 teaspoon pepper |
1 (10 3/4 ounce) can cream of celery soup |
3/4 cup water |
2 tablespoons sherry wine |
1 garlic clove (crushed) |
1 bay leaf |
1/2 bell pepper, thinly sliced |
1 celery, thinly sliced |
1 small onion, thinly sliced |
Directions:
1. Heat oil in a large frying pan that has a lid.
2. Combine flour, salt and pepper in shallow bowl.
3. Brown meat in hot oil.
4. Remove meat and set aside.
5. Combine soup, water, and sherry in blender.
6. Add liquid to pan and scrape bottom.
7. Add meat and the rest of the ingredients to frying pan.
8. Cover and simmer for 1 and 1/2 hours.
9. Remove bay leaf and serve over rice.
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