Title: Steak and Cheese
Categories: Beef Cheese
Yield: 6 Servings
| 2 | lb | Top Round Steak |
| 1/4 | c | Flour |
| 1/2 | ts | Salt |
| 1/4 | ts | Pepper |
| 1/4 | ts | Garlic or Celery Salt |
| 6 | tb | Butter |
| 1 | | Lg Onion, finely chopped |
| 1 | c | Beef Bullion |
| 1 | c | Sharp Cheddar Cheese, grated |
| 2 | tb | Parsley, finely chopped |
Steak should be cut in thin slices.
Pound steak out until it is about 1/4-inch thick.
Combine flour, salt, pepper and garlic salt and rub into steak on both
sides. Allow to stand for 5 minutes, then cut into 8-10 serving pieces.
Heat butter in a large, heavy frying pan and brown steak on both sides over
moderate heat. Sprinkle with chopped onion and add bullion. Bring to a
boil, cover pan, and simmer for 1 hour or until steak is tender. Sprinkle
cheese and parsley over top, cover again, and cook another minute or so to
melt cheese. Good served with hot fluffy rice. Source: TEXAS THE BEAUTIFUL
COOKBOOK