| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 1 x ca. 450 g | Beef boneless round steak, cut into serving pieces |
| 1/4 Tasse | all-purpose flour |
| 1 Esslöffel | vegetable oil |
| 1 gross | Onion, chopped (about 1 cup) |
| 1 Dose | (16 oz.) whole potatoes, drained (reserve liquid) |
| 1/4 Tasse | catsup |
| 1 Esslöffel | Worcestershire Sauce |
| 2 Teelöffel | Bell pepper flakes |
| 1 Teelöffel | Instant beef bouillon |
| 1 Teelöffel | salt |
| 1/2 Teelöffel | Dried marjoram leaves |
| 1/4 Teelöffel | pepper |
| 1 Packung | (10 oz.) frozen Italian green beans |
| 1 | Jar (2 oz.) sliced pimiento, drained |
|
Coat beef steak pieces with flour; pound into beef. Brown beef in oil in 10-inch 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, Worcestershire sauce, pepper flakes, instant bouillon, salt, marjoram and pepper; pour on beef and onion. Heat to boiling; reduce heat. Cover and simmer until beef is tender, 1 1/4 to 1 1/2 hours.
Rinse frozen beans under running cold water to separate. Add potatoes, beans and pimiento to skillet. Heat to boiling; reduce heat. Cover and simmer until beans are tender. 10 to 15 minutes.
4 servings.
|
|
Anmerkungen zum Rezept:
|
