Preparation:
Cut steak into serving-size pieces. Corn- bine cornstarch, mustard, salt and pep- per; rub halt over steak. Pound with a meat mallet to tenderize. Rub with re- maining cornstarch mixture; pound on both sides with the mallet. In a skillet, brown steak in oil. Transfer to a greased 2-1/2-qt. baking dish. Top with tomatoes, onion and carrot. Cover and bake at 3500 for 1-1/4 to 1-1/2 hours or until the meat is tender. Serve over noodles if de- sired. |
