Submitted by Maw Maw Kaplan, LA
on Wednesday, June 12, 2002
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Makes:
5 servings
Prep Time:
20 minutes
Cook Time:
1 hour, 0 minutes
Ready In:
1 hour, 20 minutes
Ingredients
1 1/2 pound round steak about 3/4 in thick
2 tbsp shortening
1 can condensed tomato soup (10 3/4 oz size)
1/2 cup water
1 tsp lemon juice
1 medium green pepper cut in strips
2 1/2 cup cooked rice
Directions
When I buy my round steak, to save time I like to have the butcher pass it thru his cutlet machine. Otherwise pound the meat with a tenderizer hammer or if none is available do the follwing. Take your steak and put it in between two pieces of saran wrap. Using the head of a thick saucer, hit the steak in vertical and horizontal directions. Really works nice to "break down" the meat.
In a heavy duty skillet add the oil and brown the meat. Discard any fat.
Stir in the soup, water and lemon juice. Cover and cook over low heat for 30 minutes.
Add the pepper and cook 30 minutes more or until the meat is tender. Do stir every now and then while cooking. Serve over cooked rice.
