1 1/2 pounds top round steak
1
1/2 teaspoons salt
1/4 teaspoon white pepper
2 tablespoons flour
4 tablespoons butter
1/2 medium onion, sliced
1/2 cup heavy cream
2 tablespoons tomato paste or
catsup
water or beef broth
2 teaspoons prepared hot mustard
or Finnish-Style Mustard
1 dill pickles, finely minced
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Pound the meat with a mallet until flattened. Cut into 1-inch
squares
sprinkle with the salt, pepper, and flour, coating the meat
evenly.
Brown the meat well in the butter over medium to high heat. Brown the
onion in the
drippings in the pan.
Add enough water or broth to cover the
bottom of
the pan, scraping the drippings up into the meat.
Cover and
simmer for
30 minutes or until the meat is tender.
Just before serving,
combine the
cream, tomato paste, mustard, and dill pickle and stir evenly
into the meat
mixture. Serve hot.
Serves 4 to 6.
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