Ingredients:
1 medium onions, sliced
2 tablespoons oil, divided
1/4 teaspoon thyme
seasoning salt
black pepper
6 (8 ounce) top round steaks, approximately
flour
1 cup V8 vegetable juice
1 cup beef bouillon
1 cup julienne sliced carrots
1 cup julienne sliced celery
1 teaspoon chopped parsley
cooked rice
Directions:
In large skillet, simmer onion in 1 T. oil until golden.
Remove pan from heat and add thyme.
Season steaks with seasoned salt and black pepper then dredge steaks in flour.
Using an iron skillet (or another skillet) brown steaks in 1 T.
oil until nicely browned on both sides.
Transfer steaks to skillet with onions and thyme.
Pour V-8 juice and bouillon over steaks.
Cover skillet and simmer slowly for 1 hour either on top of stove or in pre-heated 350 degree oven.
After cooking for 1 hour, turn steaks over and cover steaks with the carrots and celery.
Continue cooking for additional 30 minutes.
Sprinkle parsley over top, when done.
Serve over rice.
Servings: 6
Time preparation: 0 min.
Time total: 120 min.