These are two of my favorite recipes from The Washington Cookbook. I hadn’t fixed them in some time, but they are as good as I remember. The juice/gravy is excellent, plus it has the convenience of being a one dish meal, veggies included. The bread can be baking while the Skillet Steak is simmering and they come out together for a great meal.
Give them a try and let me know what you think. There are literally hundreds of great recipes in the book.
1 pound beef round steak, cut in pieces
1/4 cup all-purpose flour
1 tablespoon oil
1 large onion, chopped
1 can (16 ounce) whole potatoes, drained (save liquid)
1/4 cup catsup
1 tablespoon Worcestershire sauce
2 tablespoons bell pepper flakes
1 teaspoon instant beef bouillon
1 teaspoon salt
1/2 teaspoon dried marjoram leaves
1/4 teaspoon pepper
1 package (10 ounce) frozen Italian green beans
2 ounces sliced pimiento, drained
Coat beef pieces with flour and pound in. Brown beef in oil in a 10 inch skillet and push to side. Cook and stir onion in oil until tender. Drain. Add enough water to potato liquid to make 1 cup. Mix liquid, catsup, Worcestershire sauce, pepper flakes, instant bouillon, salt, marjoram and pepper. Pour over beef and onion. Heat to a boil then reduce heat. Cover and simmer until beef is tender, 1-1/4 to 1-1/2 hours. Rinse frozen beans to separate. Add beans, potatoes and pimiento to beef. Heat to a boil then reduce heat. Cover and simmer until beans are tender, 10 to 15 minutes, 4 servings.
LAZY WAY DINNER BREAD
Beat 3 minutes. (Batter will climb beaters; just push down with rubber spatula). Turn into well-greased 9 x 5 x 3 pan. Cover; let rise in warm place 30 minutes or until light. Bake at 350 degrees for 30 to 35 minutes or until deep golden brown. Remove from pan and serve immediately. If possible, slice with electric knife. This is ready for the table in about 1 hour and 10 minutes. Makes 1 loaf.