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After my two week break, I am finally back to cooking. I need to defrost the freezer so am trying to use what is in to get it cleaned out.
This recipe is another one that uses round steak. It was in an Gulden’s Spicy Brown Mustard ad, and I have been making it for years. The meat will be easier to slice if it's slightly frozen.
I have adapted it to include carrots and sometimes celery to make it a little healthier. They can be left out if desired. Since we just got back Friday, and I have not been to town to grocery shop, I did not have celery to use in the dish in the photo.
This dish is a bit spicy. Reduce the mustard and the paprika to make it a milder.
The original recipe says to serve it over rice. Since hubby is not a fan of plain rice, I serve it over noodles, potatoes or Homemade Beef Rice A Roni. I will post that recipe in a few days.
1 lb. round steak, about 1-inch thick
1/2 c. chopped onion
1 garlic clove, minced
1 1/2 c. water, divided
2/3 c. catsup
2 T. brown sugar
1/4 c. Worcestershire sauce
2 T. Gulden's Spicy Brown Mustard
2 t. paprika
2 T. cornstarch
3-4 small carrots, peeled and cut into match sticks (opt.)
3/4 c. chopped celery (opt.)
Slice steak into 1/4x2-inch strips. Spray a skillet with nonstick spray. Sauté steak strips, a few pieces at a time, until all are browned. Add onion and garlic; sauté 3-5 minutes. Add vegetables if using. Combine catsup, brown sugar, Worcestershire sauce, mustard, paprika and 1 c. water. Add to meat mixture. Cover and simmer 20-30 minutes until meat is tender, stirring a few times. Combine cornstarch with remaining 1/2 c. water. Stir into the meat mixture. Heat and stir until shiny and thickened. Serve over hot rice, noodles, or potatoes. Makes 4 servings.
Linking to: Hunk of Meat Monday
Melt in Your Mouth Monday
Mop It Up Monday
Making Monday's Marvelous
Recipe Sharing Monday
Must Try Monday