1 pound round steak
2 cups vegetable broth
1 onion, sliced
1 green bell pepper, sliced
1 medium head cabbage, shredded
1 medium onion, sliced
1 medium carrot, sliced
1 medium green bell pepper, sliced
1 medium carrot, sliced
1 medium green bell pepper, sliced
2 pounds carrots, cut into 2 inch thick strips
1 medium onion, cut into thin strips
1 medium carrot, cut into thin strips
1 medium onion, cut into thin strips
1 medium zucchini, thinly sliced
1 medium zucchini, sliced
2 medium zucchini, thinly sliced
1 medium tomato, sliced
Preheat oven to 350 degrees F (175 degrees C).
Melt the steaks in a large pot over high heat. Add enough water to cover steaks and keep steaks submerged in water. Season with salt and pepper. Mix with your hands and stir into the broth, vegetable broth and water. Stirring constantly until steaks are coated.
Bring a large pot of lightly salted water to a boil. Add steaks, reduce heat, cover and simmer steaks for about 30 minutes.
Meanwhile, remove steaks from water and place in a large mixing bowl. Add your favorite vegetable broth, onion, green bell pepper, carrot, green bell pepper, cabbage, onion, carrot, pepper, carrot and tomato. Season with salt and pepper. Mix thoroughly and transfer steaks to a 9x9 inch casserole dish.
Bake steaks in the preheated oven for about 30 minutes. Serve steaks with your favorite vegetable broth and tomato sauce.
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