Pound "seasoned flour" into sides of pieces of beef steaks. (Seasoned flour contains: salt, pepper and garlic powder - use your own judgment as to how much of each.)
Over medium high heat, brown the prepared pieces of meat in a heavy skillet in a dab of grease (shortening, or margarine).
Add: one large sliced onion, some diced up celery (a couple stalks) 2 cups tomatoes that have been chopped up and 1 can of tomato sauce.
Cover the skillet with a lid. (or if you don't have a lid, transfer the whole mess to a heavy pot that does have one). Cook over very low heat on top of the stove until tender. Stir occasionally to keep from sticking to bottom of pan. About 1/2 hour before this is done, uncover and turn burner up a little bit to thicken up the sauce. Stir occasionally.
OR: if you want to bake this instead of cook it on top of the stove, just put everything in an oven proof baking dish that has a lid. Put it in the oven and bake at 300 F til done.
(I've never timed it so don't know how long, I'd guess an hour perhaps. It depends on how thick your meat is.)
May also add sliced mushrooms. May use stewed tomatoes instead of the whole plain tomatoes. This is one of those recipes you experiment with...:^)
Serve with buttered mashed potatoes, green beans (or broccoli) and a salad.
Sukiyaki (serves 4)
Start rice first in saucepan.(because this recipe cooks quick)
Then preheat large skillet or wok; add oil. Add beef, cook quickly, turning meat over and over til browned, 1-2 minutes. Sprinkle with sugar. Combine beef stock with 1/3 cup soy sauce; pour over meat. Push meat to one side. LET SOY SAUCE MIXTURE BUBBLE. (at this time I drain off about half of the liquid in the pan into another large skillet to cook the veg in, and I keep the meat cooking in this one over very low heat to keep the meat warm.)
Keeping in separate groups: add onions and celery. Continue cooking and toss. Stir EACH GROUP over high heat about 1 minute; push to one side. (I dip this out now and put it in the pan with the meat to keep hot, but I leave all the liquid in this skillet to cook the rest of the stuff in)
Again, keeping in separate groups: add spinach leaves. Toss and cook a few seconds (I take out and put in other skillet leaving the liquid in this skillet. May need to add some of the liquid from the second skillet to this one now. Do that if need be.) Add bean sprouts, mushrooms, water chestnuts adn bamboo shoots. Cook and stir each just til heated through. Mix all together and serve over Hot Cooked Rice.
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