3 tbsp All-purpose flour
1 large Oven bag
1 can (14-1/2 ounce) diced tomatoes with green pepper and onion
1 can (10-1/2 ounce) condensed beef broth, undiluted
1 medium Onion, sliced
1/2 tsp Salt
1 tsp Pepper
1 Bay leaf
4 Cube steaks
8 medium Carrots, cut into 1/2-inch slices
Hot cooked rice
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Place flour in oven bag; twist end, and shake to coat. Place bag in a 13- x 9-inch pan. Add tomatoes and next 5 ingredients; squeeze bag to blend ingredients. Place cube steaks in bag in a single layer over tomato mixture; place carrot slices around steak. Close bag with nylon tie, and cut 6 (1/2-inch) slits in top of bag.
Bake at 350° for 1 hour and 15 to 30 minutes or until steaks are tender. Remove and discard bay leaf, and serve over rice.
Makes 4 servings.
Recipe by: Southern Living Magazine
Posted to MC-Recipe Digest V1 #1032 by Suzy Wert <SuzyWert@aol.com> on Jan 22, 1998
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