Thursday, October 16, 2014


This is from a Better Homes and Gardens 70 years of favorite recipes booklet.

Combine the flour, salt, and pepper. With the notched side of a meat pallet, ound flour mixture into the meat.

In a large skillet brown meat on both sides in hot oil. Drain off fat. Add undrained tomatoes, onion, celery, carrot, and thyme. Bring to a boiling; reduce heat. Cover and simmer about 1 1/4 hours or until meat is tender. Skim off fat. Serve with rice or noodles. Makes 4 servings.

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