Total Time
2hrs 35mins
Prep 15 mins
Cook 2 hrs 20 mins

A recipe from my Great Aunt Alta's collection. This is one she clipped from the Chicago Tribune and it had won the "$5 Favorite Recipe Prize," a weekly feature in the newspaper. I am not sure if she ever made this one or not, but I thought it sounded good enough to share. These days, I would use a few spoonfuls of olive oil to brown the steak instead of the bacon drippings originally called for.

Ingredients Nutrition

Directions

  1. Set meat on a wax paper lined cutting board.
  2. Mix together flour with salt, paprika, and pepper.
  3. Cover meat with the seasoned flour; using a meat mallet, pound the steak, turning the meat over several times, until all of the flour has been pounded into the meat.
  4. Brown steak on both sides in bacon dripppings in a large skillet; drain off any excess fat.
  5. Drain pineapple, reserving juice.
  6. Add enough water to the pineapple juice to measure 2 cups liquid.
  7. Whisk together this liquid with the onion soup mix and then pour over the steak.
  8. Cover and simmer for about 2 hours, or until meat is tender.
  9. Top with pineapple rings, green pepper, and tomato wedges during the last 10 minutes of cooking time.
  10. Remove steak to a platter and keep warm.
  11. Whisk together the cornstarch and the 1/4 cup cold water, then add to the pan juices, stirring constantly until slightly thickened.
  12. Pour sauce over the steak and serve.

Reviews

(1)
Most Helpful

Very tasty recipe. We bought some round steaks & found them tough so I was searching for a good recipe to use the rest in. This one worked great due to the initial tenderizing & long simmer time. I used only 2 1/2 lb of meat, doubled the bell pepper & tomato and used olive oil to brown the steaks. We enjoyed this, thanks for sharing.

Mustang Sally 54269 October 11, 2009

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