Spanish Fried Steak-Mom's Recipe

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Spanish Fried Steak-Mom's Ingredients

4 cup water
16 tbsp catsup
16 tbsp onion
1 cl garlic, minced
16 tbsp celery, sliced, or tops
1 salt and pepper
1/2 cup flour
1 lard or shortening

A Recipe for
Spanish Fried Steak-Mom's

Food Tip
Leftovers should never be at room temperature for more than 2 hours. They should be refrigerated quickly. Refrigerators are designed to accommodate changes in temperatures. Alhough plastic wrap may prevent contact with other food and bacteria, it will not prevent growth of bacteria already in or on the food if left out at room temperature.

Stressed spelled backwards is desserts. Coincidence? I think not!
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Herb Tip
Using Sage:
Both the leaves and flowers of the sage plant are used in cooking in both fresh and dried varieties. A must in most homes at Thanksgiving for the holiday stuffing served, you can also add sage to eggs, poultry, pork, beef, lamb or pasta.

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Spanish Fried Steak-Mom's

Non-cooks think it's silly to invest two hours' work in two minutes' enjoyment; but if cooking is evanescent, so is the ballet.
Julia Child

Spanish Fried Steak-Mom's Directions

I don't know why Mom called it Spanish-probably the tomato. I like it
best thick, and with mashed, or baked potato it was so good. Enjoy.
Add shortening to large pan. Saute minced garlic. Dip pieces of meat
in flour, salt and pepper mixture. Fry in hot fat. Drop in kettle of
water (4 cups) and add remaining ingredients. When meat is done,
about 4 hours on low heat, it can be thickened with flour and water.
Adapts to Crockpot cooking.

Serves: 4

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