- 2 tablespoons vegetable oil, divided
- 1 (10 ounce) package frozen baby lima beans, thawed
- 2 (15 ounce) cans tomato sauce
- 1 cup boiling water
- 1/3 cup white sugar
- 2 pounds beef top round steaks, 3/4 inch thick
- 1/4 cup all-purpose flour
- salt and pepper to taste
- 2 cups uncooked long grain rice
- 4 cups water
- Heat 1 tablespoon of oil in a large saucepan over medium heat. Add the lima beans, and cook until wrinkled, about 10 minutes. Pour tomato sauce over the beans and stir in 2 cups of water and sugar. Cover and simmer over low heat for 45 minutes.
- Heat the remaining tablespoon of oil in a large skillet over medium-high heat. Brown steaks on each side, then pour in just enough water to cover. Place a lid on the pan and simmer for 35 to 40 minutes over medium-low heat. Spoon some of the liquid into a cup or small bowl and mix with flour until smooth. Return to the pan and simmer until gravy has thickened. Season with salt and pepper to taste.
- Combine the rice and 4 cups water in a saucepan. Bring to a boil, then reduce heat to low. Cover and cook for 20 minutes, or until rice is tender.
- To serve, spoon rice onto plates. Top with steak and gravy then top with lima bean sauce.