Country Cookin': Creole Steak

by Debbie Thomas

  • 2 lbs lean round steak
  • 1/4 cup flour
  • 2 tsp salt
  • 2 tsp paprika
  • 1/3 tsp black pepper
  • 3 tbl vegetable oil
  • 1 cup chopped onion
  • 1/3 cup chopped green pepper
  • 1 (16 oz) can tomatoes
  • 1/2 cup uncooked rice
  • 1 cup condensed beef broth
  • 1 cup water

Cut steak into 7 equal serving pieces. Mix flour, salt, paprika and black pepper. Dredge meat in mixture. Set aside. Heat oil in large frying pan over medium heat. Lightly brown onion and green pepper and remove from pan. Brown meat in remaining oil, cover meat with onions and green peppers. Cut up tomatoes and add with liquid to meat. Sprinkle rice into pan, and add broth and water. Mix thoroughly. Bring to a boil, then turn and reduce heat to low and cover tightly. Simmer 1 1/2 hours, or until meat is tender, stirring occasionally. Serves 7

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