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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Juicy and delicious. From the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Ingredients:
3 lbs top sirloin steaks, about 2-inch thick |
salt and pepper, to taste |
3 tablespoons butter |
2 tablespoons flour |
2 tablespoons worcestershire sauce |
1 teaspoon tabasco sauce |
2 teaspoons sugar |
4 tablespoons pimientos, minced |
2 cups ketchup |
1 (8 ounce) can mushrooms, undrained |
3 cups peas |
Directions:
1. Preheat oven to 450°F.
2. Heat a skillet very hot; place steak in skillet and sear on both sides until well browned.
3. Season with salt and pepper.
4. Make sauce: melt butter, blend in flour, add remaining ingredients and cook for about ten minutes.
5. Pour over steak; place in oven andbake for 20 minutes.
6. Serve at once with sauce.
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