By Kelly Bogard

Have you ever had something stuck in your head and it just won’t get out…like a song, an idea or even a recipe?  This seems to happen to me constantly.  If it is a song, I have to sing it out loud before I can get it out.  An idea, yep, I have to write it down or type it into my phone.  I just can’t seem to focus once something gets stuck in there.  I guess you could call this a character flaw.

When it comes to recipes, I must cook what I have stuck in my lovely little head.  This week, it is a recipe that my mom, Bettilu, made for us when we were growing up.  I haven’t had it in years, but a few weeks ago the thought of this amazing dish got stuck in my head and now I just can’t wait to make it.

For Steak Betti, you will need…Steak Betti
6 tbsp. butter
1 to 1 1/2 lb. Round Steak, approx. ½-inch thick
1/4 cup flour seasoned with garlic salt and pepper
8 oz. tomato sauce
1 yellow onion, chopped
1 green bell pepper, chopped
4 oz. canned mushroom pieces with liquid
8 oz. canned green peas with liquid
1 tbsp. Worchestershire sauce
rice for serving

This recipe is one my mom adapted over the years, hence the name. I love how she always changes standard recipes and gives them just a bit more of the things she likes. This must be where I got it from and, with any luck, I will pass it along to Butters, too. The best part is this recipe is a super quick and easy weeknight meal.

First things, first. Cut your round steak into strips about 1-inch wide. Then, dredge the pieces in the seasoned flour.
Steak Betti

Once all of the pieces are dredged, melt the butter in a large sauce pan and sear the steak pieces on both sides over medium high heat.
Steak Betti

Add in the tomato sauce, all of the veggies and Worchestershire sauce to the pan. Stir well to make sure everything gets mixed evenly.
Steak Betti

Cover and cook for approximately 30 minutes or until meat is cooked through and tender over medium low heat. Serve over rice.
Steak Betti

See how easy this one is? And you get all your veggies in, too. I love my mom’s old recipes and can’t wait to hear what you think of this one. If you like it,  send me a few of yours to try out. From all of us at Texas Table Top, enjoy!

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Recipe: Steak Betti

Summary: Beef, tomato sauce and a bunch of veggies create a quick and easy meal

Ingredients

Steak Betti

  • 6 tbsp. butter
  • 1 to  1 1/2  lb. Round Steak, approx. ½-inch thick
  • 1/4 cup flour seasoned with garlic salt and pepper
  • 8 oz. tomato sauce
  • 1 yellow onion, chopped
  • 1 green bell pepper, chopped
  • 4 oz. canned mushroom pieces with liquid
  • 8 oz. canned green peas with liquid
  • 1 tbsp. Worchestershire sauce
  • rice for serving

Instructions

  • Cut steak into 1-inch wide strips.
  • Dredge steak pieces in seasoned flour.
  • Sear on both sides in butter.
  • Mix additional ingredients together and pour over seared steak.
  • Reduce heat to medium low and cover with well-fitting lid.
  • Cook for approximately 30 minutes or until steak is cooked through and tender.

Cooking time (duration): 0 hour(s), 40 minutes

Number of servings (yield): 4

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