Creole Steak
Dredge beef cubed
steak (or pounded round steak pieces) in flour, salt, pepper, paprika mixture.
Brown in a little
oil.
Lightly brown bell
pepper and onion in the oil.
Add a can of stewed
tomatoes and 1 cup beef broth.
Simmer 1 hour or
until tender.
Thicken gravy with a
little cornstarch slurry.
Serve over rice
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