Ingredients Jump to Instructions ↓

  1. 4 beef cubed steaks (4 ounces each )

  2. 1 tablespoon canola oil

  3. 1 medium onion, chopped

  4. 1 celery rib with leaves, chopped

  5. 1 garlic clove, minced

  6. 1 can (14-1/2 ounces) stewed tomatoes, cut up

  7. 1 can (8 ounces) tomato sauce

  8. 1 teaspoon beef bouillon granules

  9. 1 tablespoon cornstarch

  10. 2 tablespoons cold water

Instructions Jump to Ingredients ↑

  1. In a large nonstick skillet, brown cubed steaks on both sides in oil over medium-high heat; remove and set aside. In the same skillet, saute the onion, celery and garlic for 3-4 minutes or until tender. Add the tomatoes, tomato sauce and bouillon. Return steaks to the pan. Bring to a boil. Reduce heat; cover and simmer for 1-1/4 to 1-3/4 hours or until meat is tender. Combine cornstarch and water until smooth; stir into tomato mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Yield: 4 servings.


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