Sunday, November 6, 2011
Black Angus round steak (have the butcher run it through a cuber 1 time.)
Salt and pepper to taste
Flour, for dredging meat
1/4 C oil
1 cans stewed tomatoes, original mixture
1 C diced tomatoes
1 C beef stock
½ bell pepper cut into large strips
1 medium onion, cut into large strips
4 potatoes, cut in quarters
2-3 carrots, cut in pieces
2 stalks celery, cut into large pieces
Flour and water for thickening
Cut steak into serving-size pieces. Season to taste with salt and pepper. Dredge meat in flour. In heavy skillet or Dutch oven, brown both sides of meat in heated oil. Pour tomatoes, and 1C beef stock over steak; simmer over low heat in covered pan until meat is tender, about 1 hour. Stir occasionally during cooking to prevent sticking. Add vegetables, except bell pepper, and cook 30 more minutes; add peppers in last 10-15 minutes. If necessary, add more stock to keep meat partially covered. Keep pan lid on during cooking. When done,check seasoning, and add salt and pepper to taste, and a little flour/water thickening.
Sharing with these great blogs!