Steak and Cheese

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Title: Steak and Cheese
Categories: Cheese/eggs, Beef
Yield: 6 servings

2 lb Top Round Steak 6 tb Butter
1/4 c Flour 1 ea Lg Onion, finely chopped
1/2 ts Salt 1 c Beef Bullion
1/4 ts Pepper 1 c Sharp Cheddar Cheese,
grated
1/4 ts Garlic or Celery Salt 2 tb Parsley, finely chopped

Steak should be cut in thin slices.
Pound steak out until it is about 1/4-inch thick.
Combine flour, salt, pepper and garlic salt and rub into steak on both
sides. Allow to stand for 5 minutes, then cut into 8-10 serving pieces.
Heat butter in a large, heavy frying pan and brown steak on both sides
over moderate heat. Sprinkle with chopped onion and add bullion. Bring to
a boil, cover pan, and simmer for 1 hour or until steak is tender.
Sprinkle cheese and parsley over top, cover again, and cook another
minute or so to melt cheese.
Good served with hot fluffy rice.
Source: TEXAS THE BEAUTIFUL COOKBOOK

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