Ingredients Jump to Instructions ↓

  1. 2 lb Top Round Steak

  2. 1/4 c Flour

  3. 1/2 t Salt

  4. 1/4 t Pepper

  5. 1/4 t Garlic or Celery Salt

  6. 6 T Butter

  7. 1 Lg Onion, finely chopped

  8. 1 c Beef Bullion

  9. 1 c Sharp Cheddar Cheese, grated

  10. 2 T Parsley, finely chopped

Instructions Jump to Ingredients ↑

  1. Steak should be cut in thin slices. Pound steak out until it is about 1/4-inch thick. Combine flour, salt, pepper and garlic salt and rub into steak on both sides. Allow to stand for 5 minutes, then cut into 8-10 serving pieces. Heat butter in a large, heavy frying pan and brown steak on both sides over moderate heat. Sprinkle with chopped onion and add bullion. Bring to a boil, cover pan, and simmer for 1 hour or until steak is tender. Sprinkle cheese and parsley over top, cover again, and cook another minute or so to melt cheese. Good served with hot fluffy rice. Source: TEXAS THE BEAUTIFUL COOKBOOK —– Archive January 2010 December 2009 July 2009 June 2009 April 2009 March 2009 December 2008 November 2008 October 2008 September 2008 August 2008 July 2008 June 2008


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