Steak with Tomato Sauce

Preparation info
  • Makes


    • Difficulty


Appears in
Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Good-tasting, easy-to-fix favorite


  • 2 lbs. bottom round, chuck or rump steak, cut 1 to 1½″ thick
  • tsp. salt
  • ⅓</


  • Cut meat in half or in serving-size pieces. Season with salt; rub with part of flour. Pound remaining flour into meat with meat mallet or edge of heavy plate. Continue to turn, flour and pound until all flour is used.
  • Heat fat in heavy skillet; add meat; brown well on both sides. Add onion during browning.
  • Pour tomato sauce, water and mushrooms over mea