© Copyright 1995-2017, Clay Irving <email@example.com>, Manhattan Beach, CA USA
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Recipe from: The New York Times Heritage Cookbook by Jean Hewitt
⅓ cup flour
1 teaspoon salt
Freshly ground black pepper, to taste
2 ½ pounds sirloin or top round steak, cut 1 ½ inch thick
3 tablespoons shortening or oil
1 ¾ cups beef broth
½ cup water
½ cup barbecue sauce
1 teaspoon chili powder
1 green bell pepper, finely chopped
½ cup sliced green olives
Combine the flour, salt, and pepper and pound into the steak with a mallet or the side of a heavy plate.
Heat the shortening or the oil in a Dutch oven and brown the meat in it well on both sides. Blend the broth, water, barbecue sauce, and chili powder. Pour over the meat. Cover and simmer 1 hour. Add the green bell pepper and olives and continue cooking 1 to 1 ½ hour longer, or until meat is fork-tender.