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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 6 |
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This is a recipe I'm saving from an old cookbook found in my husbands grandparents barn. The book is falling apart and I want to save a few of the recipes so am submitting them here. This sounds interesting with the sweet potatoes. I'm not sure if this truly is a Louisiana dish as the name implies but it sounds delicious. Ingredients:
4 medium sweet potatoes, peeled and cut 3/4 inch thick |
1 large onion, sliced |
1 medium green pepper, cut in wedges |
1 1/2 lbs beef round steak, cut about 3/4 inch thick |
salt |
2 tablespoons cooking oil |
1 clove garlic, minced |
3 tablespoons flour |
1 (16 ounce) can tomatoes, cut up |
1/2 cup beef broth |
1 teaspoon sugar |
1/2 teaspoon salt |
1/2 teaspoon dried thyme |
1/8 teaspoon pepper |
3 dashes hot sauce |
Directions:
1. Layer sweet potato slices, onion slices, and green pepper wedges in a 2 quart casserole.
2. Cut meat in a 6 serving size pieces; pound to about half the original thickness.
3. Sprinkle with a little salt.
4. In a skillet quickly brown meat in hot oil.
5. Transfer meat to casserole atop sweet potato mixture; reserve drippings in skillet.
6. Cook garlic in reserved drippings till tender but not brown.
7. Blend in flour.
8. Add undrained tomatoes, beef broth, sugar, the 1/2 teaspoons salt, thyme, pepper and hot pepper sauce.
9. Cook and stir till thickened and bubbly; pour over meat and vegetables in casserole.
10. Bake, covered, at 350 till meat and vegetables are tender about 1 1/2 hours; occasionally spoon sauce over meat and vegetables.
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