Spanish Steak

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Euchre Tournament
There is nothing better on a Winter day, especially these COLD ones, than to turn on the oven for Sunday dinner and fill the house with warmth and savory smells .... ahhhh comfort food!! One of my favorite recipes is Spanish Steak. I got this recipe from a good friend over 20 years ago and my family has enjoyed it ever since!


The recipe calls for green pepper, but since we are not fans, I never use the green pepper and it still turns out DELICIOUS!! The tomato soup makes a nice thick gravy that goes great over mashed potatoes.


Spanish Steak

Round Steak (about 1.5-2 pounds, either boneless or with a bone for more flavor)
1 can Tomato soup mixed with 1 can of water
1 medium onion, cut up
4 medium carrots, chopped
1 green pepper, chopped (optional)


1. Cut round steak into serving size pieces (about 2-3 inch squares).

2. Dip pieces of round steak in flour and brown in oil in frying pan. Then transfer to roaster.

3. Mix tomato soup and water in a separate bowl. Add carrots, onion and green pepper to meat and pour tomato soup mixture over meat and veggies.

4. Bake for about 3 hours at 350 degrees. Stir about every half hour. Add additional water if needed.

I like to serve over mashed potatoes as shown in picture.

ENJOY!!

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