Swedish Steak

1. 1

   Use beef that is not too fatty or cheap.

2. 2

   Choose a middle grade of beef.

3. 3

   Put enough margarine in pan so meat will not stick; brown on both sides.

4. 4

   I put a little vinegar on both sides to cut enzymes.

5. 5

   Also, I put Adolph's tenderizer on with spices. When meat is browned, cover with water enough to cover all meat in frying pan but not to overflow the sides.

6. 6

   Cut up celery and onion; put in with meat.

7. 7

   Keep water enough so will not run dry. Turn every so often to keep even cooking.

8. 8

   When you can cut meat with fork and it looks tender and really falls apart, it is done. You can put thickener in, if you want.

9. 9

   Put 2 tablespoons flour in 1/2 cup water into a covered jar; shake well.

10. 10

    All flour lumps will smooth out.

11. 11

    You may have to ad more flour.

12. 12

    Cover pan while cooking on low flame; simmer.

13. 13

    Continue your dinner with a salad and another vegetable.

No additional tips available.