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2 lb. round steak (thick cut) Seasoned flour 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. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |