Wednesday, July 9, 2008

Mexican Beef

2 Tb. butter
1/2 tsp. salt
1 onion, chopped
1/8 tsp. pepper
1 red pepper
1 tsp. celery salt
1 green pepper
Thin slices roast beef
3/4 c. canned tomatoes

Brown the butter, add the chopped onion, and cook for a few minutes. Then add the chopped peppers, tomatoes, salt, pepper, and celery salt. Cook all together for a few minutes and add the thinly sliced roast beef. When the meat has become thoroughly heated, it is ready to serve.

This recipe is from The Women's Institute Library of Cookery, Vol. 3

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