Craig: Go for the Swiss steak. Brown the beef on both sides and then slowly
simmer in a diluted tomato paste until quite tender. Add S and P to taste.
You could add some tomato sauce near the end of cooking.

Bon Apetite

Julia Childs

"BookWight" > wrote in message
4.156...
> Hi -
> I have a 1.85 pound beef round steak (boneless) defrosting in fridge. I
> have:
>
> Mushroom soup (2-3 cans), 1 large onion, some green onions, ketchup,
> mustard, BBQ sauce, teriyaki & sesame-ginger marinades, soy sauce, garlic,
> horseradish, italian sald dressing, Hoi-sin sauce, tomato sauce, tomato
> paste, oregano, thyme, sage, white pepper, black pepper.
>
> Ideas, please?
>
> Craig Reed