2 lb. round steak (thick cut)
2 Tbsp. shortening
1 medium onion, chopped
1 large carrot, sliced
1/2 green pepper, chopped
1/3 c. whole lemon (skin and all) finely chopped
1 bay leaf
1 tsp. Worcestershire
1/2 tsp. beef bouillon powder
1 can cream of mushroom soup
1/2 c. dry red wine
1/2 c. water
Salt and pepper to taste
Give the steak a rubdown with the seasoned flour. In a heavy
skillet, brown the meat on both sides in the shortening. Spoon off
excess fat. Mix together the reast of the ingredients and add to
pan. Simmer the meat, covered, 90 minutes to 2 hours or until
tender. Tast the gravy and add salt and pepper to taste. Serves 8.
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