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Ingredients
2 Large beef round steaks (1-1/2 to 2 lbs each)
Cooking oil
2 Large onions, thinly sliced
6 Tablespoons butter
6 Tablespoons flour
Salt & pepper
4 Tomatoes, sliced or 1 (1 lb) can tomatoes
2 Cups water
2 Garlic cloves, crushed
Bay leaf, crushed
1/3 Cup chopped parsley
1/3 Cup chopped celery
Instructions
Cut meat into serving-size pieces. Sear meat on both sides in small amount of cooking oil. Remove to plate, reserving oil and juice.
In heavy pot, saut� onions slightly in butter, add flour and stir until smooth.
Add tomatoes and continue stirring. Add reserved oil and juice. Stir a moment. Add water, garlic, bay leaf parsley, celery, salt and pepper.
Return meat to pot and let come to a boil. Turn heat very low and simmer until tender (at least 1 hour, depending on the meat).
Serve with rice, mashed potatoes, grits or noodles. This is even better the second day and freezes well.