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Sunday, April 19, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

EVDO DEPOT - Click for Website
Contributed by:
  • 2â�„3 cup all-purpose flour
  • Salt and pepper to taste
  • 1 tsp. garlic powder
  • 11â�„2 to 2 lbs. tenderized steak
  • 1â�„3 cup vegetable oil
  • Granulated garlic equal to 2 cloves
  • 1 (14.5 oz.) can diced tomatoes
  • 1 medium onion, cut into strips
  • 1 medium bell pepper, cut into strips
  • 14.5 oz. water
Prepare coals for use with a 12-inch Dutch Oven.
Place flour, salt, pepper and garlic powder into a large zip-lock plastic bag. Cut steak into serving-size pieces and place in bag; seal. Toss steak with flour mixture until all pieces are well coated. Place coals on Dutch oven table and place the oven over them. Pour vegetable oil into the Dutch oven and brown the meat on both sides.
Combine garlic, tomatoes, onion, bell pepper and water and pour over steak. Simmer over low heat until meat is tender, about 11�2 hours. Add water as needed to keep meat partially covered.
Keep 12 coals on top and 4 coals on the bottom at all times, maintaining at 200 to 250-degree cooking temperature.

Adapted from a recipe by Paula Deen on
(This recipe was contributed as part of a "Cook of the Week" feature.)

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