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SWISS STEAK
1
1
⁄2-lbs beef round steak,
3
⁄4- to 1-inch thick 1 can (8-ounces) tomato sauce
1
⁄4 cup flour 1onion, sliced
3
⁄4 teaspoon salt 1 stalk celery,sliced
1
⁄4 teaspoon ground black pepper 1 carrot,thinly sliced
2 tablespoons shortening
1
⁄2 teaspoon worcestershire sauce
1 can (14
1
⁄2-ounces) stewed tomatoes, drained
Cut meat into 6 serving-size pieces. Combine flour, salt and pepper. Coat
meat with flour mixture. Add shortening to skillet and preheat to 300 °F
/150 °C
.
Brown meat on both sides. Carefully drain off excess fat. Add remaining ingre-
dients. Set temperature Control dial to “SIMMER”. Cover and cook over low
heat about 1
1
⁄2 hours or until meat is tender. Remove meat from skillet.
Combine
1
⁄4 cup cold water and 1 tablespoon flour, add to tomato mixture in
skillet. Cook and stir until thick and bubbly. Serve meat with tomato sauce
spooned over meat.
SHRIMP AND VEGETABLE STIR-FRY
3
⁄4-lb.raw,shrimp,shelled and deveined 1 small sweet red bell pepper, in thin strips
2 tablespoons light soy sauce 1 cup broccoli flowerettes
2 tablespoons dry sherry
1
⁄2 medium onion, thinly sliced
2 teaspoons cornstarch 5 large fresh mushrooms, sliced
1 teaspoon grated gingerroot
1
⁄2 package (3-ounces) frozen snow peas,
1 tablespoon vegetable oil thawed
2 stalks celery,sliced
Place cleaned shrimp in bowl. Combine soy sauce, sherry, cornstarch, and
gingerroot; pour over shrimp. Preheat skillet to 400 °F
/205 °C
. Add oil to
skillet. Stir-fry celery, red bell pepper, broccoli and onions for 2 minutes. Add
shrimp with marinade and stir-fry additional 2 minutes or until shrimp turn
pink. Add mushrooms and snow peas. Stir-fry until heated through.
RECIPES