steak and cheese over noodles or rice
By Yankee Magazine|Jan 14 2007|
Ingredients
Steak and Cheese Over Noodles or Rice
2 lb top round steak
1/4 cup flour
1/2 tsp salt
14 tsp pepper
1/4 tsp garlic salt or celery salt
6 Tblsps butter or margarine
1 large onion, finely chopped
1 beef bouillon cube
1 cup water
1 cup grated sharp cheddar cheese
2 Tblsps finely chopped parsley
Instructions
Pound steak out until about 1/4″ thick, cut into thin strips. Combine
Flour, salt, pepper and garlic salt (or celery salt). Rub flour mixture
Into steak pieces coating well. Heat butter in a large, heavy skillet
And brown steak on both sides over moderate heat. Add chopped onion,
Water and bouillon cube. Bring to a boil, cover pan, simmer for 1 hr or
Until steak is tender, turning at least once. Sprinkle cheese and
Parsley over top, cover again, and cook another minute or until cheese
Melts. Can be served over rice or noodles
