Put a real “comfort food” meal on the table for your family.  This is a great menu for a delicious family meal that is easy, tasty, and economical.  Forget the trip through the fast food lane and feed your family at home much healthier and less expensive.  This recipe for Janet’s Tasty and Tender Round Steak is a recipe from my sister-in-law.  It is easy to get started then you can finish up the meal, set the table, check the mail, etc while it cooks for about an hour.  Mushroom Pilaf and mixed salad greens topped with Dee’s Get Skinny Vinaigrette Salad Dressing round out the meal.

JANET’S TASTY AND TENDER ROUND STEAK

3 lbs beef round steak, 1/2-inch thick, cut into serving size pieces

1/4 cup flour

2 tsp dry mustard

1 1/2 tsp salt

1/8 tsp pepper

1/4 cup canola oil

1/2 cup water

1 tbsp Worcestershire sauce

Trim excess fat from steak and slash edges to prevent curling.  Combine flour, mustard, salt and pepper; use to coat meat reserving excess mixture.  Heat oil in a large skillet.  Brown meat on both sides in the hot oil.  Push meat to one side and stir in the reserved flour mixture. Combine water and Worcestershire sauce; stir into skillet mixture.  Cook and stir until thickened and bubbly, about 2 to 3 minutes; reduce heat.  Cover and simmer 1 hour to 1 1/4 hour, until meat is tender.  Remove meat to a warmed serving platter.  Skim excess fat from gravy and drizzle gravy over meat.

Note:  Save leftovers in the refrigerator and serve later in the week over hot buttered noodles for a quick and easy entree.

MUSHROOM PILAF

2 tbsp butter

8 oz fresh mushrooms, cleaned and sliced

2 tbsp chopped onion

1/8 tsp dried thyme

1 can chicken broth

1/2 cup rice, uncooked

1/4 cup water

Cook mushrooms, onion and thyme in butter in a 2-quart saucepan over medium heat until all liquid evaporates, stirring occasionally.  Add remaining ingredients and heat to boiling.  Reduce heat to low.  Cover and simmer 25 minutes or until rice is tender and all liquid is absorbed.  Fluff lightly with fork before serving.

DEE’S GET-SKINNY VINAIGRETTE (With your favorite salad greens)

1 cup olive oil

1 cup apple cider vinegar

1/2 tbsp honey

1 tsp dried parsley

1 tsp dried oregano

1 tsp dried basil

1 tsp dried thyme

3 cloves garlic, minced

juice of 1/2 lemon

1/4 tsp seasoned salt blend

Combine all ingredients in a glass jar.  Close tightly and shake until thoroughly mixed.  Refrigerate this dressing for up to three weeks.  Shake again before using.

Yield: 1 3/4 cups

Per serving of 2 tbsp: about 145 calories, 0 protein, 2g carbs

Enjoy!