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

8 serv.

(3 lb) round steaks, 1 1/2 inch thick↗1
cup all-purpose flour↗1⁄3
teaspoons salt, to taste↗1 1⁄2
teaspoon paprika↗1
teaspoon black pepper, to taste↗1⁄4
cup bacon drippings or 1/4 cup shortening↗1⁄4
(20 ounce) can pineapple rings, undrained↗1
water, as needed↗
(1 3/8 ounce) envelope dry onion soup mix↗1
green bell pepper, seeded,cut into thin rings1
tomatoes, cut into eigths↗1
tablespoon cornstarch↗1
cup cold water1⁄4

Step-by-step instructions

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.

Source: food.com

Original recipe ↗

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