Recipe: Round Steak and Ravioli (using zucchini and canned ravioli, 1970's)

ROUND STEAK AND RAVIOLI


3 tbsp. flour
1 tsp. salt
1/2 tsp. oregano
1/4 tsp. ground black pepper
1 1/2 lb. beef round steak, 1 1/2-inches thick
1 tbsp. shortening
1 (15 1/2 oz.) can spaghetti sauce with mushrooms
3 medium zucchini (about 3/4 1b.)
1 (16 oz.) can tiny whole onions, drained
1 (15 1/2 oz.) can cheese ravioli in sauce

Heat oven to 375 degrees F.

Mix flour and seasonings; coat meat with flour mixture, reserving remaining mixture. Melt shortening in skillet; brown meat. Place in ungreased baking dish (11 1/2 x 7 1/2 x 1 1/2-inches); set aside.

Pour spaghetti sauce into skillet; stir in reserved flour mixture. Heat to boiling, stirring constantly. Pour over meat.

Cover pan with aluminum foil. Bake 45 minutes.

Cut each zucchini lengthwise in half. Arrange zucchini and onions in sauce around meat. Spoon ravioli over meat. Cover and bake 45 minutes or until meat is tender.

Makes 6 servings
Source: Vintage recipe booklet: Betty Crocker's Piggy Bank Casseroles: A Special Collection of Penny-Wise Recipes, General Mills, Inc., 1970