Chickasaw Baked Steak
|Rump steaks||2 Pound, cut in 6 pieces, pounded|
|All purpose flour||1 Cup (16 tbs) (For Dredging)|
|Butter/Vegetable oil||2 Cup (32 tbs) (For Frying)|
|Onion||1 Large, chopped fine|
|Green pepper||1 Large, chopped|
|Chopped celery||1⁄2 Cup (8 tbs)|
|Sherry||1⁄2 Cup (8 tbs)|
|Tomato sauce/Tomato juice||1⁄2 Cup (8 tbs)|
|Water||1 Cup (16 tbs)|
Season steak with salt and pepper.
Dip pieces in flour and fry in butter or oil for 1 minute on each side.
Transfer steaks to a pan suitable for baking.
Saute onion, green pepper and celery in same skillet.
Add sherry, tomato sauce, paprika and water.
Pour over steaks in baking dish.
Bake, uncovered, in a 375°F oven 30 minutes.
Turn steaks over and bake another 30 minutes.