Beef or Veal Round (a la Creole)
For 6 [ep[le, take about 2 lbs of beef or veal round, trim off all tallow and put in
skillet with 3 tbsp lard. Salt and pepper, and fry well until all water is cooked out of meat
and when it is brown, add 3 level tbsp flour, stir until brown, add 2 medium size dry
onions, chopped fine, 1 can tomato paste, fry a few minutes more--then add gradually
2 cps water. Allow this to cook slowly, adding water until the iron skillet is almost full
of water, then add after an hour's cooking, 7 or 8 young green onions, chopped fine.
This meat requires about 3 hours slow boiling in the gravy. Be sure to add water from
time to time to keep the iron skillet almost full, turning the meat over every 15 minutes.
This gravy is very delicious and should always be served with boiled rice.