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- 2 lbs (.9 kg). roundsteak
- 1/4 cup (60 ml) vegetable oil
- salt and pepper
- 1 cup (225 ml) flour
- 1 large onion, sliced
- 1 large can mushrooms (stems and pieces)
- 3 beef bouillon cubes
- 1 large can whole tomatoes
- 1 small can crushed tomatoes and green peppers
- cooked mashed potatoes, optional
- dinner rolls, optional
- Heat vegetable oil in a large iron skillet on med/high (about 1/4 cup).
- Salt and pepper the round steak.
- Roll in the one cup of flour.
- Place the round steak in the pre-heated skillet.
- Cook until flour is slightly brown.
- Remove the roundsteak.
- Place the sliced onion and mushrooms in the drippings from the roundsteak and sautee until slightly browned.
- Add the bouillon cubes and stir until desolved.
- Place the roundsteak back in the skillet.
- Add the whole tomatoes and the crushed tomatoes.
- Reduce the heat to low.
- Place the lid on the skillet and simmer for 3 hours--be sure to stir often to prevent sticking.
- Serve with mashed potatoes and dinner rolls.
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