3 to 4 pounds beef round rump or eye round steak
Salt and pepper
2 onions, sliced
1 cup each diced carrot, parsley root, and parsnips
1 cup green peas
½ cup sliced celery
½ cup asparagus stems (optional)
1 cauliflower or cabbage core, diced (optional)
2 tablespoons butter
1. Pound the meat. Sprinkle with salt and pepper. Let stand 30 minutes. Pound again.
2. In a steamer top, combine meat and vegetables. Add butter. Cook over gently boiling water about 3 hours, or until meat is tender.
3. Slice meat. Serve with the steamed vegetables.
6 TO 8 SERVINGS