Barbecued Round Steak
Reminisce
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THIS RECIPE came from a 1950s television program called Kay's Kitchen. I gave it a try, and my family gave it rave reviews.
It makes a colorful entree served with fresh green beans...or try French fries - the sauce is great for dipping!
-Ray Sholes, Butler, Pennsylvania
SERVINGS: 4
CATEGORY: Lower Fat
METHOD: Other stovetop
TIME: Prep: 20 min. Cook: 1-1/2 hours
Ingredients:
- 3 tablespoons all-purpose flour
- 1/2 teaspoon salt, optional
- 1/2 teaspoon pepper
- 1-1/2 pound round steak, cut into four pieces
- 4 teaspoons vegetable oil
- 1/2 cup chopped celery
- 1/2 cup chopped onion
- 1 garlic clove, minced
- 1 can (10-3/4 ounces) condensed tomato soup, undiluted
- 3 tablespoons brown sugar
- 2 tablespoons Worcestershire sauce
- 1 tablespoon vinegar
- 2 teaspoons prepared mustard
Directions:
In a shallow bowl, combine flour, salt if desired and pepper; dredge the meat. In a large skillet, brown meat on both sides in oil. Remove and keep warm. In the pan drippings, saute celery, onion and garlic for 3-4 minutes. Combine soup, brown sugar, Worcestershire sauce, vinegar and mustard; stir into the vegetables. Return meat to the pan. Cover and simmer for 1-1/2 to 2 hours or until meat is tender. Yield: 4 servings.