MAGNIFICNET MOCHA FONDUE1 lb. semisweet chocolate2/3 c. heavy cream2 T. instant expresso powder6 T. coffee-flavored…
Smothered Round Steak with Yams
- Smothered Round Steak with Yams
| Smothered Round Steak with Yams | Print |
Recipe By: Alice Morrow
Smothered Round Steak with Yams
Ingredients
- 1 (2-3 lb.) round steak, about ½”thick
- 1 large Vidalia onion, thinly sliced
- ½ each of red, yellow, orange, green bell pepper (cut into strips)
- 2 T. minced garlic
- 1 (14.5-oz.) can diced tomatoes
- 2 T. tomato paste
- 1 (8-oz.) sliced mushrooms
- 2 large yams (leave skins on and cut in half and then in thick slices; more or less ½ moon looking size)
- ½ c. red wine, optional
- 1 (6-oz.) can mushroom steak sauce
- 1 (10 ¾-oz.) can cream of celery soup
- Salt, red/black pepper, garlic powder
- Olive oil
- Flour
- Chopped fresh parsley or green onion
Instructions
- Season the meat with salt, red/black pepper and garlic powder and rub both sides with flour.
- In large roasting pot, cover bottom of pot with olive oil and heat.
- Brown meat on both sides. Remove from pot and place on dish on the side.
- To the pot add the onion and bell peppers and sauté for about 5 minutes until golden.
- Add the garlic, tomato paste, diced tomatoes and mix well. Saute for another 5 minutes.
- Add wine, steak sauce and soup. Stirring to blend well and cook over low heat for another 3 minutes.
- Add 2 cups of water and stir. Gradually add more water until mixture is loose but not too watery or too thick.
- Layer the yams in. Cover and simmer for 5-8 minutes until yams are starting to soften.
- Add the meat and mushrooms. There should be enough gravy to cover the meat and yams. If not, add more water. Place lid on with a little opening to let steam escape. Simmer for about 15-20 minutes until meat is tender. Taste for seasoning.
- Serve over mashed potatoes or rice and garnish with parsley or green onions.
Notes
*****I have found that the yams give the gravy and extra sweetness that makes the gravy just wonderful.
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