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Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 6 |
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This main dish combines tender beef and vegetables in a gravy that melds tomato, brown sugar and mustard.Edna Hoffman, Hebron, Indiana Ingredients:
1/4 cup king arthur unbleached all-purpose flour |
1 tablespoon ground mustard |
1 teaspoon salt, divided |
1/4 teaspoon pepper, divided |
1-1/2 pounds beef top round steak (about 1 inch thick), cut into serving-size pieces |
2 tablespoons canola oil |
1 cup diced carrots |
1/2 cup chopped onion |
1/2 cup chopped green pepper |
1 tablespoon brown sugar |
1 tablespoon worcestershire sauce |
1 can (14-1/2 ounces) diced tomatoes, undrained |
1/4 cup cold water |
Directions:
1. Combine the flour, mustard, 1/2 teaspoon salt and 1/8 teaspoon pepper; set aside 2 tablespoons for gravy. Rub remaining flour mixture over steak. Pound meat with a mallet to tenderize.
2. In a large skillet, brown steak in oil over medium-high heat. Transfer to a greased 2-1/2-qt. baking dish. Top with the carrots, onion, green pepper, brown sugar and Worcestershire sauce. Pour tomatoes over all.
3. Cover and bake at 350° for 1-1/2 to 2 hours or until meat and vegetables are tender.
4. Transfer meat and vegetables to a serving dish; keep warm. Strain pan juices into a measuring cup; add water to measure 1 cup.
5. In a small saucepan, combine reserved flour mixture with cold water until smooth. Whisk in pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Add remaining salt and pepper. Serve with steak. Yield: 6 servings.
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