"Hunger is the best sauce in the world."--Cervantes

SPANISH STEAK Recipe

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This recipe for SPANISH STEAK, by , is from BURGHART FAMILY COOKBOOK , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Patricia Taylor

Category:
Category:

Ingredients:  
Ingredients:  
2 - Large onions
2 - Green Peppers
1 - Stalk of celery
4 - lbs. thick Round Steak
1 - Large can tomato purée
1 - Can diced tomatoes
1/2 cup brown sugar
Lawry Seasoning Salt
1/4 cup flour

Directions:
Directions:
1. Combine in blender cleaned onion, green peppers, celery, and liquify ingredients.
2. Cut steak to serving pieces then flour and brown steak.
3. After steak has been browned, brown the blender mixture in steak oil.
4. Place 1/2 inch water in bottom of roaster pan. Layer steak, browned blender mixture, sprinkle with seasoning salt, add tomatoes, purée, and brown sugar. Sprinkle 1/4 cup flour on top of mixture.
5. Place in 250 degree oven for 4 to 5 hours.

Number Of Servings:
Number Of Servings:
8-10
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
This was my Mother-in-law’s recipe and one of Cecil’s favorite meals. I got the recipe from her but mine never tasted like hers. What she hadn’t told me was liquefying it in the blender. That’s what makes flavor penetrate the meat. I always make extra to freeze for another meal. Our Mom was not a big meat eater but she always wanted me to save the sauce for her and she would make a meal out of the sauce.

 

 

 

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