Spanish Steak

Zelda Hopkins


Some of you have requested that I give you some recipes from my mothers 1915 Larkin cookbook. I really have to thank Angela Gray for helping me find out about my mothers cookbook. I will write it exactly as it appears in the book. What fun this is.

pinch tips: How to Use a Meat Thermometer



4 people


15 Min


2 Hr




2 lb
beef top round steak, boneless
3/4 c
boiling water
1 can(s)
tomatoes, canned and cut up

Directions Step-By-Step

Two pounds top round steak cut about two inches thick, leave on the fat . Brown in hot frying-pan, then add three-fourths cup boiling water, cover and bake forty-five minutes in moderate oven. Sprinkle with salt and pepper; cover with layer of sliced seasoned onions. Bake another hour. Then cover with layer of solid meat of a can of tomatoes. Bake again fifteen minutes. Sprinkle over top two tablespoons grated cheese; place in oven long enough for cheese to melt. There will be a delicious thick gravey and the steak will be very tender. Recipe given by; Mrs. M. C. Durkin of Shamokin, Pa.

About this Recipe

Course/Dish: Beef, Steaks and Chops
Main Ingredient: Beef
Regional Style: Spanish