Ernestine’s Company Meal Ernestine tells us, “In Baltimore, I often served a meal to foreign guests as part of a People to People program.” 1 2-lb. boneless, 3/4-inch thick top beef round steak, trimmed and cut into serving pieces 1/4 Cup all-purpose flour 1/4 tsp. salt 1/4 tsp. PENZEYS PEPPER 2 TB. oil 1 15-oz. can diced tomatoes or tomato sauce 1 tsp. CALIFORNIA BASIL 1/2 tsp. GRANULATED GARLIC POWDER 1 12-oz. can lemon-lime soda 1 TB. Worcestershire sauce 2 small onions, sliced 1 rib celery, sliced 1 small green bell pepper, sliced (optional) 1 carrot, sliced (optional)

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