Ingredients Jump to Instructions ↓

  1. 2 tablespoons vegetable oil

  2. 2 (1/2 pound) beef sirloin tip steaks salt and pepper to taste

  3. 1 cup (1 small) chopped onion

  4. 1 (16 ounce) can diced tomatoes

  5. 2 cups sliced fresh mushrooms

  6. 1 stalk celery, chopped

  7. 1/2 cup chopped green bell pepper

  8. 1 1/2 teaspoons dried oregano

  9. 1 bay leaf

  10. 1 cup water

  11. 2 tablespoons cornstarch

Instructions Jump to Ingredients ↑

  1. Heat oil in a large Dutch oven over medium-high heat. Place steaks into the pot one at a time, quickly browning on each side. Remove steaks, and set aside. Add the onion to the pot, and cook over medium-low heat until wilted, about 3 minutes. Return the steaks to the pot, and add the tomatoes, mushrooms, celery and green pepper. Season with oregano and add the bay leaf. Cover the pot, and cook over medium-low heat for about 1 1/2 hours, or until meat is fork tender. If you wish to thicken the gravy, remove the meat to a plate. Stir together the cornstarch and water; stir into the pan juices. Let simmer for about 2 minutes to thicken. Return the beef to the pot.


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