From the, "Houston Junior League Cookbook," published in cooperation with your Daily InBox Newsletter.


  • 2 pounds beef round steak
  • Seasoned flour
  • Bacon drippings
  • 2 onions, finely chopped
  • 2 fresh tomatoes, peeled and chopped; or 2 cups canned tomatoes, well drained
  • Salt and pepper
  • 2 bay leaves
  • 6 peppercorns
  • 4 whole cloves
  • 2 cups beer
  • 6 gingersnaps, crushed
  • 2 or 3 Tablespoons lemon juice


Cut steak into cubes or bite-sized strips.  Dredge in seasoned flour and brown on all sides in small amount of bacon drippings.  Add onions, and saute until soft.  Add tomatoes, salt and pepper.  Tie bay leaves, peppercorns and cloves in a cheesecloth bag and add to beef.  Stir in beer.  Cover and simmer slowly 2 to 3 hours, or until beef is tender.  Thicken gravy with crushed gingersnaps; add lemon juice.  Serve with buttered noodles.

4 - 6

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