Swiss Steak In Vegetable Sauce
|Flour||1⁄4 Cup (4 tbs)|
|Monosodium glutamate||1⁄2 Teaspoon|
|Beef round steak/Blade / arm steak||1 1⁄2 Pound, cut 1 1/4 inch thick|
|Canned condensed beef broth||10 1⁄2 Ounce|
|Hot water||2 Cup (32 tbs)|
|Ground cinnamon||1⁄8 Teaspoon|
|Canned condensed vegetable soup||10 3⁄4 Ounce|
|Ketchup||1⁄3 Cup (5.33 tbs)|
one half of mixture for each side.
Heat butter in a Dutch oven or heavy saucepot; add steak and brown evenly on both sides.
Add broth, hot water, bay leaf, and cinnamon.
Cover pot and bring liquid rapidly to boiling; reduce heat and simmer until steak is tender, 60 to 75 minutes.
Remove meat to a platter and keep warm.
Pour the vegetable soup and ketchup into the pot; heat thoroughly, stirring to blend in brown residue on bottom.
Remove bay leaf; pour sauce over meat