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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 2 |
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THIS DISH is one of my husband's favorites, so I make it often. It's also a handy recipe - while it's in the oven, you can do other things. The meat becomes very tender, and the vegetables add delicious flavor. -Dolores Wynne, Clearwater, Florida Ingredients:
1/2 to 3/4 pound beef top round steak |
2 tablespoons king arthur unbleached all-purpose flour, divided |
1/2 teaspoon salt |
2 tablespoons canola oil |
1 can (14-1/2 ounces) stewed tomatoes |
1/2 cup chopped carrot |
1/4 cup chopped celery |
1 tablespoon chopped onion |
1/4 teaspoon worcestershire sauce |
2 tablespoons sharp cheddar cheese |
Directions:
1. Cut meat into two portions; pound to 1/4-in. thickness. Combine 1 tablespoon flour and salt; coat meat on both sides. In a skillet, brown meat in oil. Transfer meat to a greased shallow 2-qt. baking dish; set aside.
2. To pan drippings, add tomatoes, carrot, celery, onion, Worcestershire sauce and remaining flour. Bring to a boil over medium heat; cook and stir for 2 minutes. Pour over meat. Cover and bake at 350° for 1-1/2 hours or until the meat is tender. Sprinkle with cheese; return to the oven until cheese is melted. Yield: 2 servings.
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