Saucy Steak Skillet from Valerie Enlow
1 lb round steak (or cube steak), cut into pieces
¼ cup flour
1 Tbsp oil
1 large onion, chopped (about 1 cup)
1 can (16 oz) whole potatoes, drain and reserve liquid
¼ cup catsup
1 Tbsp worcestershire sauce
2 tsp bell pepper flakes
½ tsp marjoram
1 tsp instant beef bouillon
¼ tsp pepper
1 tsp salt
1 pkg (10 oz) frozen Italian green beans
1 jar (2 oz) sliced pimento, drained
Coat beef pieces with flour, pound into beef. Brown in oil in 10” skillet, push beef to side. Cook and stir onion in oil until tender, drain. Add enough water to reserved potato liquid to measure 1 cup. Mix potato liquid, catsup, Worsestershire sauce, pepper flakes, boullion, salt, marjoram and pepper. Pour on beef and onion. Heat to boiling, reduce heat. Cover and simmer until beef is tender – 1 ¼ - 1 ½ hours.
Rinse frozen beans under running water to separate. Add potatoes, beans and pimento to skillet. Heat to boiling, reduce heat. Cover and simmer until beans are tender: 10 – 14 minutes.
