Ingredients
- 4 bacon slices
- 1/2 cup flour
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 small onion, minced
- 2 carrots, minced
- 2 celery stalks, minced
- 1 cup tomato sauce
- 2 beef bouillon cubes
- 1 lb. round steak, 1/2 inch thick
Directions
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Fry bacon in heavy skillet until crisp. Remove pan from heat. Remove slices and allow draining on paper towels. Use a meat hammer to pound both sides of the steak to 1/8 inch thickness. Mix flour, salt, and pepper in a bag or on a plate. Cut steak into serving pieces. Place each piece individually into bag containing seasoned flour. Shake off excess flour.
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Place pan containing bacon drippings over medium-high heat. Quickly brown meat on both sides. Remove browned meat from pan to a dish. Add onion, carrot, and celery to the remaining fat. Sauté 5 minutes until golden.
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Dissolve bouillon cube in 2 cups boiling water. Add meat back to pan. Spoon vegetables on top of meat. Add crumbled bacon. Pour tomato sauce and hot bouillon over meat. Bring to boil; cover; lower heat and simmer 45 minutes. If necessary, more water may be added to prevent scorching.