Evening Republican, Volume 18, Number 70, Rensselaer, Jasper County, 23 March 1914 — Spanish Style Beefsteak. [ARTICLE]

Spanish Style Beefsteak.

Butter the bottom of a roasting pan just enough to preyent sticking and lay in it a sirloin steak one and onehalf inches thick. Put upon this a half can of tomatoes, rubbing the vegetables through a colander, a green ps>per from which the seeds have been removed, chopped fine; a medium sized peeled and minced onion, two tablespoons of butter cut into bits, and salt and pepper to taste. Bake for a half hour in a hot oven, basting frequently. Remove the meat to a hpt platter and thicken the gravy left in the pan with browned flour. Pour over the steak just before sending to the table.