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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Rebecca Grissom
Servings: 6 to 8
½ cup plus 2 tablespoon. all-purpose flour, divided
2 teaspoons salt, divided
¾ teaspoon pepper, divided
½ teaspoon garlic salt
2 pounds boneless round steak, cut into serving size pieces
3 tablespoons vegetable oil
1 garlic clove, minced
2 cups chopped green pepper
1 cup chopped celery
1 cup chopped onion
2 14 ½ ounce cans diced tomatoes, undrained
1 cup beef broth
1 tablespoon soy sauce
¼ cup cold water
In a large plastic bag, combine ½ cup flour, 1 teaspoon. salt, ½ teaspoon. pepper and garlic salt. Add beef and toss to coat. Remove meat from bag and pound with a mallet to tenderize. Heat oil in a Dutch oven; brown the meat. Add garlic, green pepper, celery and onion; cook and stir for 10 minutes. Add tomatoes, broth, soy sauce and remaining salt and pepper. Cover and bake at 325°F for 2 hours. Remove from the oven. Remove meat to serving dish and keep warm. In a small bowl, combine water and remaining flour; stir into juices. Bring to a boil over medium heat, stirring constantly until thickened. Pour over steak.
Note:
I buy the steak already tenderized and since I do not have an oven-safe cookpot, I transfer the precooked meat and juices to a baking dish to bake. I like to serve this over rice.