Round Steak Dinner
Martha
Round steak was a cheaper cut in the early Greenfield years. This dish didn’t take a lot of attention in the afternoons and is a complete meal in one dish.
ingredients
- 2 pounds beef steak, 3/4 inch thick
- 3 Tablespoons flour
- 1/2 teaspoon salt
- Dash of pepper
- 1 beef bouillon cube
- 1 cup hot water
- 10 3/4 ounces condensed tomato soup
- 1 bay leaf
- 2 large potatoes, pared and quartered
- 2 medium onions, sliced
- 32 ounces green beans, drained
directions
- 1
Cut steak into serving pieces. Combine flour, salt, and pepper. Pound into meat.
- 2
Brown meat in shortening. Transfer to 3 quart casserole. Dissolve beef bouillon cub in hot water. Stir in tomato soup. Pour over meat. Add bay leaf.
- 3
Cover and bake at 350° for 45 minutes. Remove bay leaf. Arrange potatoes onions around edge of casserole. Cover and bake 45 minutes.
- 4
Add green beans and bake an additional 15 minutes.
Source: Dorothy Schwer
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