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Spanish Steak

(Meat) - (The Community Cook Book)







Get round steak one and one-fourth inch thick. Cook the same as veal

cutlets, only instead of using soup stock use one cup strained tomato

juice and a little onion; a few mushrooms add to the flavor.

Other Recipes


Spanish Steak

Pound thoroughly by means of a saucer a half cup of flour with a pound

of round steak. Then over a hot fire quickly fry the steak and remove.



In the same pan fry two good-sized onions, thinly sliced, and half a

dozen good-sized tomatoes and one large mango pepper. If the pepper is

mild, add cayenne pepper. When the onions begin to get soft and the

tomatoes to dry, add the meat. Cook very slowly until meat is tender.



One can use canned tomatoes very nicely for this. Cook onions and

tomatoes and peppers together, with plenty of oil or crisco until they

begin to thicken. Then add the meat. This is also a very satisfactory

way of reserving cold steak or any kind of cold meat. After the tomato

and onion mixture is well cooked, add the cold meat and heat up all

together.









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