Spanish Style Round Steak
|Beef round steak||1 1⁄2 Pound, cut 3/4 inch thick|
|Cooking oil||2 Tablespoon|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Canned vegetable juice cocktail||12 Ounce (1 Can)|
|Canned condensed beef broth||10 1⁄2 Ounce (1 Can)|
|Long grain rice||1 1⁄3 Cup (21.33 tbs)|
|Frozen peas||10 Ounce (1 Package)|
|Chopped canned pimiento||1⁄4 Cup (4 tbs)|
Cut round steak in 1/4 inch strips; sprinkle with 1 1/2 teaspoons salt and 1/4 teaspoon pepper.
In skillet brown half of the strips at a time in hot oil.
Add onion and garlic; cook till onion is tender but not brown.
Add vegetable juice, broth, and 1 1/3 cups water.
Bring to boiling; reduce heat.
Cover; cook 30 minutes.
Stir in rice, peas, and pimiento.
Return to boiling.
Reduce heat; cook till meat is tender and rice is done, about 20 minutes more.