Steak and Cheese
Breaded and browned beef steak cutlets are braised in a mixture of onions and beef broth until fork tender, then topped with cheddar cheese and fresh parsley.
2 pounds round steak
1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon ground pepper
1/4 teaspoon garlic salt
6 tablespoons butter
1 onion, chopped
1 cup beef broth
1 cup shredded cheddar cheese
2 tablespoons chopped flat-leaf parsley
- Cut round steak into thin slices. Pound to about 1/4-inch thick; set aside.
- Combine flour, salt, pepper, and garlic salt; rub into the round steak on both sides. Allow to stand for 5 minutes.
- Heat butter in a large, heavy skillet and brown the round steak on both sides. Sprinkle with chopped onion and beef broth. Bring to a boil, cover, and simmer for 1 hour, or until the round steak is tender.
- Sprinkle cheddar cheese and parsley on top, cover again, and cook for 1 minute, or until the cheese is melted.
Makes 6 servings.