Beef en Casserole
INGREDIENTS
Beef en Casserole
1 slice round steak two inches
thick
1
small onion, sliced
inches thick
1
small carrot, sliced
2 tablespoons shortening
1
cup cooked macaroni or rice
1 tablespoon flour
Salt to taste
1cup canned tomatoes
RECIPE
Salt to taste i cup
canned tomatoes
Salt the steak and dust with flour. Heat the shortening in frying pan
and brown the meat in it on all sides. Put sliced onion and carrot in
casserole and place seared meat on top. Add macaroni and tomato, cover
and let cook slowly at 375 degrees until tender, keeping the casserole
well covered so as not to allow the steam and juices to escape.
SUPREME OF VEAL
Cut veal steak 3/4 inch thick in pieces for serving, sprinkle with
salt, dip in cream, roll in flour, and saute lightly in two
tablespoonfuls of shortening. Place in shallow dish and pour over enough
cream to cover. Bake in an oven at 375 degrees until most of the cream
is absorbed. Serve on toast. A can of mushrooms may be added fifteen
minutes before the veal has finished cooking.