"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Salsbury Steak, by Edna Lemons, is from Lemons' Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
Round steak Flour Salt & pepper to season 2 Tbsp. oil Onion salt/powder Lawry's seasoned salt 2 beef bouillon cubes Water
Cover round steak w/ flour, salt & pepper. Pound w/ meat tenderizer. Season with onion salt or powder and seasoned salt. Brown both sides in oil in skillet. If made in skillet, keep lid on. Add 1'' of water to 2 beef bouillon cubes and put in roaster - bake at 325º F. Keep adding water so there's 1'' of water to keep it moist. Cook 1 hr. Remove meat, make gravy; add mushrooms if desired.
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