Serves 6. Recipe from William Baker, of Baton Rouge, is a finalist is in the entrée category of The Advocate’s Recipe Contest sponsored by Calandro’s Supermarket.
3 lbs. steak (I use 8-oz. rib-eyes)
1/4 cup flour
2 tbls. salad oil
1 (4-oz.) can sliced mushrooms
1 (16-oz.) can diced tomatoes (can use stewed tomatoes)
1?3 cup soy sauce
1 clove garlic, minced
1 medium onion, sliced
1/4 cup sliced, pitted black olives
Cooked rice, for serving
1. Flour steak. In large, heavy skillet, brown slowly in hot oil.
2. Drain mushrooms, reserving liquid. Combine mushroom liquid with tomatoes, soy sauce and garlic. Add to meat with onion slices and stir to combine. Cover and simmer 45 minutes, or until tender.
3. Stir in mushrooms and olives and bring to a boil. Take off heat and serve over rice.