1 pound round steak trimmed of visible fat and bone
¼ teaspoon black pepper
1 can (15-ounce) tomato sauce
2 tablespoons instant onion flakes
1½ cups sliced celery
1 can (4-ounce) sliced mushrooms and liquid
1 tablespoon dried parsley flakes
- Trim all visible fat from the meat. Cut into serving pieces.
Sprinkle with pepper.
- Place steak in baking dish. Pour on tomato sauce. Cover with plastic wrap and marinate in refrigerator overnight.
- The next day sprinkle on onion flakes and celery. Add mushrooms and mushroom liquid. Top with parsley flakes.
- Bake covered with foil (shiny side down) at 350° for 1 and ½ hours or until steak is tender.
Chill time: Overnight