by Ryan Christensen
Ingredients:
About 1.5 lbs Round Steak
Canned Tomatoes—2 large cans, 1 small
Chopped Onion
Beef Bouillon
Chop steak into serving-size pieces.
Brown both sides of the meat in oil in the Dutch oven.
Add canned tomatoes with juice and onion.
Add bouillon mixed with water (about ½ cup) and any other
seasonings desired (salt, pepper, etc.).
Simmer with the lid on for about 1.5 hrs. Longer cooking will further tenderize the
meat.
The steak and sauce are great plain or with potatoes.
If you want more or less sauce, adjust the
quantity of tomatoes accordingly.
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