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2 pounds steak
2 tablespoons salad oil
2 beef bouillon cubes -- crushed
1/2 cup tomato based chili sauce
1/2 cup water
1 teaspoon Worcestershire sauce
2 tablespoons flour
2 Large onions -- sliced
2 tablespoons lemon juice
1 teaspoon Dijon mustard
Trim off fat from meat; cut into 4 to 6 pieces. Sprinkle with pepper and flour on both sides; pound with mallet.
Heat 2 tablespoons oil in frypan over medium heat. Add meat a few pieces at a time and brown well on both sides. Remove meat and set aside; add more oil if needed.
Add onions and cook over medium heat, stirring often until soft.
Return meat to pan. In bowl, stir together bouillon cubes, chili sauce, water, lemon juice,Worcestershire sauce and mustard. Pour over meat; cover and bake at 325 degrees for about 1 1/2 hours or until meat is tender.
2 tablespoons salad oil
2 beef bouillon cubes -- crushed
1/2 cup tomato based chili sauce
1/2 cup water
1 teaspoon Worcestershire sauce
2 tablespoons flour
2 Large onions -- sliced
2 tablespoons lemon juice
1 teaspoon Dijon mustard
Trim off fat from meat; cut into 4 to 6 pieces. Sprinkle with pepper and flour on both sides; pound with mallet.
Heat 2 tablespoons oil in frypan over medium heat. Add meat a few pieces at a time and brown well on both sides. Remove meat and set aside; add more oil if needed.
Add onions and cook over medium heat, stirring often until soft.
Return meat to pan. In bowl, stir together bouillon cubes, chili sauce, water, lemon juice,Worcestershire sauce and mustard. Pour over meat; cover and bake at 325 degrees for about 1 1/2 hours or until meat is tender.
