Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 2 1/2 pounds beef bottom round steak -- cut about 2-inches

  3. -- thick 3 tablespoons flour

  4. 2 tablespoons butter

  5. 1/2 cup finely chopped onion

  6. 1/2 cup finely chopped green bell pepper

  7. 1/4 cup finely chopped celery

  8. 1 clove garlic -- crushed

  9. 1 can crushed tomatoes -- (16 ounces)

  10. undrained 1 medium bay leaf

Instructions Jump to Ingredients ↑

  1. Dredge meat in flour. In a large Dutch oven over medium-high heat, melt butter; add meat, cooking until browned on both sides, about 5 minutes. Remove meat to a platter. Add onion, green pepper, celery and garlic to the Dutch oven and cook over medium-high heat 10 minutes, stirring frequently, until tender and light brown. Add tomatoes with their liquid and the bay leaf and bring to a boil. Return meat to Dutch oven and reduce heat to low. Simmer, covered, for 2 hrs, until meat is fork-tender, turning the steak over after 1 hr. Remove meat to a platter and keep warm. Over medium-low heat bring sauce to a simmer and simmer, uncovered, about 10 minutes, stirring occasionally, until it thickens slightly. Discard bay leaf. Slice meat and pour sauce over it before serving. Redbook Magazine, January 1986


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