NVDAILY.COM | Reader Recipes
Posted October 23, 2009 | Leave a comment
Yield: 6 cups
1 lb. top boneless round steak
Trim fat from steak; cut into 1 inch cubes. Combine flour and pepper; dredge meat in flour mixture, reserving excess. Cook meat, 3/4 c. onion, and reserved flour mixture in oil in a Dutch oven over low heat until meat is lightly browned. Add water and next 4 ingredients. Cover, reduce heat and simmer 1 1/2 hours. Stir in potatoes, 1 c. carrot and 1 c. onion; cover and simmer 20 minutes. Add green peas and cook an additional 10 minutes.
Jeanette L. Guess - Edinburg
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