Round Steak Louisiana
| 4 medium sweet potatoes or yams, peeled & cut 3/4 inch thick |
1 large onion, sliced |
| 1 med. green pepper, cut in wedges |
1 1/2 lbs. beef round steak, cut about 3/4 inch thick |
| salt | 2 Tbsp. cooking oil |
| 1 clove garlic, minced |
3 Tbsp. all-purpose flour |
| 1 16-ounce can tomatoes, cut up |
1/2 cup beef broth |
| 1 tsp. sugar | 1/2 tsp. salt |
| 1/2 tsp. dried thyme, crushed |
1/8 tsp. pepper |
| Several dashes bottled hot pepper sauce |
Layer sweet potato slices, onion slices, & green pepper wedges in a 2-quart casserole. Cut meat in 6 serving-size pieces; pound to about half the original thickness. Sprinkle with a little salt. In skillet, quickly brown mean in hot oil. Transfer meat to casserole atop sweet potatoes mixture; reserve drippings in skillet.
Cook garlic in reserved drippings till tender, but not brown. Blend in flour. Add undrained tomatoes, beef broth, sugar, the 1/2 tsp. salt, thyme, pepper & hot pepper sauce. Cook and stir till thickened and bubbly; pour over meat and veggies in casserole.
Bake, covered, at 350 degrees till meat and veggies are tender, about 1 1/2 hours; occasionally spoon sauce over meat & veggies. Serves 6 people.
