This Great Recipe Calls For Pounded Thin Top Round Steaks That Are Very Quickly Cooked Then Served In A Stack With Ample Amounts Of Anchovy Herb Butter Sandwiched In Between The Steaks Ingredients2 Food
POUNDED STEAK A LA MORRELLI
This is one of my family's favorite recipes. The original recipe came from 'Aunt Bee's Mayberry Cookbook', but I've adapted it to suit our tastes. Enjoy!
Provided by Dixie Vader
Categories One Dish Meal
Time 1h15m
Yield 5 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 350F degrees.
- Combine the flour and the salt.
- Next, cut the beef in half and coat it in the flour mixture.
- Pour enough oil to cover the bottom of your skillet and heat on medium-high.
- While it is heating, combine the tomatoes, celery, carrots, and Worcestershire in a medium bowl.
- When the oil heats up, add several pieces of beef and brown on both sides. (It's not supposed to cook all the way).
- When the meat is browned, set aside on paper towels to drain. Add the remaining flour to the pan drippings.
- Stir in the tomato mixture and stir constantly until it's thick and bubbly.
- Put the meat in baking dish, (I use two 7 1/2 square dishes, but it calls for a 12 x 7 1/2 dish. Take your pick) then pour the skillet mixture over it.
- Cover the dish and bake for about an hour (when the meat is cooked all the way through).
Nutrition Facts : Calories 291.7, Fat 9.7, SaturatedFat 3.5, Cholesterol 80.3, Sodium 873.2, Carbohydrate 19.7, Fiber 2.7, Sugar 5.9, Protein 30.8
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