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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 a 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