Louisiana Put-Together
From Mom's kitchen.
3/4 lb. flank steak (or leftover roast)
3 onions sliced
1 cup left over cooked vegetables
1 cup tomato soup
1/8 tsp. pepper
3 cups cooked rice
4 Tbsp. crisco
1 green pepper sliced
1 cup diced celery
1-1/2 tsp. salt
8 stuffed olives, sliced
Cut meat in very thin slices. Heat skillet, melt crisco; fry meat rapidly until brown and crisp. Remove meat. Cook onion and pepper until soft. Add tomato soup, meat, celery and seasonings. Simmer until onions and celery are tender. Add leftover vegetables and olives. Serve with steamed rice.
3/4 lb. flank steak (or leftover roast)
3 onions sliced
1 cup left over cooked vegetables
1 cup tomato soup
1/8 tsp. pepper
3 cups cooked rice
4 Tbsp. crisco
1 green pepper sliced
1 cup diced celery
1-1/2 tsp. salt
8 stuffed olives, sliced
Cut meat in very thin slices. Heat skillet, melt crisco; fry meat rapidly until brown and crisp. Remove meat. Cook onion and pepper until soft. Add tomato soup, meat, celery and seasonings. Simmer until onions and celery are tender. Add leftover vegetables and olives. Serve with steamed rice.