Barbecue Style Swiss Steak
|Bottom round beef steak||2 Pound|
|All purpose flour||2 Tablespoon|
|Salad oil||2 Tablespoon|
|Onions||2 Large, sliced|
|Beef bouillon cubes||2 , crushed|
|Tomato based chili sauce/Catsup||1⁄2 Cup (8 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Lemon juice||2 Tablespoon|
Trim and discard fat from meat; cut meat into 4 to 6 serving-size pieces.
Lay pieces on wax paper; sprinkle with pepper and 1 tablespoon of the flour.
With a mallet or edge of a saucer, pound flour into meat.
Turn pieces over; sprinkle with pepper and remaining 1 tablespoon flour, then pound again.
Heat 2 tablespoons of the oil in a 4-quart kettle over medium-high heat.
Add meat, a few pieces at a time, and brown well on all sides; remove meat as it browns and set aside.
Add more oil to pan, if needed; then add onions and cook over medium heat, stirring often, until soft.
Return meat to pan.
In a small bowl, stir together bouillon cubes, chili sauce, water, lemon juice, Worcestershire, and mustard; pour over meat.
Cover and bake in a 325° oven for 1 1/2 hours or until meat is tender when pierced.
Transfer meat to a rimmed platter.
Skim fat from sauce, then spoon onions and sauce over meat