by Steve Schutz
(Toronto, Ontario Canada)
I used this recipe from a Soul Food Cook Book written by Bob Jeffries for the first time 40 years ago. I have used it often and enjoy it immensely. I am submiting the recipe exactly as it appeared in it's original format.
2 pounds beef roundsteak--cut in 4 or 6 serving pieces
1 teaspoon salt
1 teaspoon coarse ground black pepper
1/2 teaspoon garlic salt
1/4 to 1/2 cup flour
1 large sweet red onion--sliced
1 cup water
2 to 3 dashes of Tabasco Sauce
1 teaspoon Worcestershire sauce
1. Preheat oven to 300F. Sprinkle each piece of meat with salt, pepper, and garlic salt; dredge lighlty with flour. Using a cleaver or the flat side of a heavy knife, pound in seasoning and flour.
2. Fill a heavy frying pan with vegetable oil to a depth of about 1 inch. Heat to almost smoking point. Add meat and brown each piece quickly on both sides.
3. Transfer meat to a shallow baking dish. Add onion slices and 1/2 the cup of water to the frying pan. Reduce to very low, cover pan, and cook for about 10 minutes.
4. Add Tabasco sauce, Worcestershire sauce, and remaining water, stir to blend and pour over meat in baking dish.
5. Cover dish and bake for 1 hour, turning meat occasionally. Serve with freshly cooked, very hot white rice. Makes 4 to 6 servings.