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Prep Time: 30 Minutes Cook Time: 180 Minutes |
Ready In: 210 Minutes Servings: 8 |
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This is a family favorite. My aunt found it in a local newspaper about 30 years ago-it won first prize in a rhubarb recipe contest. It was submitted by a Mrs Marcella Strand. The meat will be very tender in a slightly sour sauce. Very good over mashed potatoes or with French bread. Ingredients:
3 -3 1/2 lbs boneless beef chuck steaks (one inch thick) |
2 tablespoons butter |
1 (398 ml) can garbanzo beans (chick peas) |
1 (284 ml) can condensed tomato soup |
2 cups chopped rhubarb |
1/4 cup chopped onion |
1 -2 garlic clove, minced |
1 beef bouillon cube |
2 tablespoons sugar |
1 tablespoon chili powder |
1/2 teaspoon salt |
1/4 teaspoon paprika |
Directions:
1. Cut steak into serving pieces.
2. Melt butter in dutch oven or roaster on top of stove& brown steak on both sides.
3. Remove steak.
4. Combine remaining ingredients in pan, heat& stir to dissolve buillion cube.
5. Add steaks, cover& cook slowly for about 3 hours in 350 F oven or until meat is tender.
6. Turn meat occasionally during cooking.
7. Serve with mashed potatoes or slices of rye or French bread.
8. I usually make this in the crockpot.
9. I brown the steak first then cook on low for 8 to 8 1/2 hours on Low.
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