Round Steak Louisiana Recipe
Ingredients
4 medium sweet potatoes or yams,peeled and cut 3/4 inch thick
1 large onion, sliced
1 medium green pepper, cut in wedges
1 1/2 pounds beef round steak, cut about 3/4 inch thick
Salt
2 tablespoons cooking oil
1 clove garlic, minced
3 tablespoons all-purpose flour
1 16-ounce can tomatoes, cut up
1/2 cup beef broth
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon dried thyme, crushed
1/8 teaspoon pepper
Several dashes bottled hot pepper sauce
Directions
Layer sweet potato slices, onion slices, and green pepper wedges in a 2-quart casserole.
Cut meat in 6 serving-size pieces; pound to about half the original thickness.
Sprinkle with a little salt.
In skillet quickly brown meat in hot oil.
Transfer meat to casserole atop sweet potato mixture; reserve drippings in skillet.
Cook garlic in reserved drippings till tender but not brown.
Blend in flour.
Add undrained tomatoes, beef broth, sugar, the 1/2 teaspoon salt, thyme, pepper, and hot pepper sauce.
Cook and stir till thickened and bubbly; pour over meat and vegetables in casserole.
Bake, covered, at 350° till meat and vegetables are tender, about 1 1/2 hours; occasionally spoon sauce over meat and vegetables.
Cut meat in 6 serving-size pieces; pound to about half the original thickness.
Sprinkle with a little salt.
In skillet quickly brown meat in hot oil.
Transfer meat to casserole atop sweet potato mixture; reserve drippings in skillet.
Cook garlic in reserved drippings till tender but not brown.
Blend in flour.
Add undrained tomatoes, beef broth, sugar, the 1/2 teaspoon salt, thyme, pepper, and hot pepper sauce.
Cook and stir till thickened and bubbly; pour over meat and vegetables in casserole.
Bake, covered, at 350° till meat and vegetables are tender, about 1 1/2 hours; occasionally spoon sauce over meat and vegetables.
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