1 (4 ounce) can flank steak, drained, and finely chopped
1 tablespoon salt
1 tablespoon vegetable oil
1 egg
1 tablespoon chili powder
1 teaspoon ground black pepper
2 tomatoes, finely chopped
1/2 cup dry white wine
1 cup water
salt and pepper to taste
In a heavy skillet over medium-high heat combine the bouillon cubes, salt, oil, and egg. Cook until the liquid boils off, then stir in the chili powder, ground black pepper, tomatoes, and liquid from the side of the saucepan. Bring to a boil; then reduce heat and simmer for 60 to 70 minutes.
Serve with the Napoleons: dry white wine, water, and salt and pepper to taste. Notes: Lasts one hour.
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