Seasoned and floured beef steak is browned, then braised in a savory sauce of tomatoes, onion, garlic, celery, mushrooms and Worcestershire sauce until fork tender.
2 to 3 cloves garlic, finely minced
1 medium onion, halved and sliced
2 stalks celery, sliced
8 ounces fresh mushrooms, sliced*
1 (14.5-ounce) can diced tomatoes, undrained
1 cup water
2 tablespoons Worcestershire sauce
2 teaspoons beef base or bouillon granules**
1 teaspoon kosher or sea salt - divided use
Freshly ground black pepper to taste
1 (1 1/2-pound) top round steak
4 tablespoons all-purpose flour - divided use
2 tablespoons vegetable oil (or more, if needed)
Hot cooked rice or noodles for accompaniment (optional)
- Prepare the vegetables; mince the garlic, slice the onion, celery and mushrooms; set aside.
- In a medium bowl, combine the tomatoes, water, Worcestershire sauce, beef base and 1/2 teaspoon salt and pepper to taste; set aside.
- Cover a flat working surface with plastic wrap and place steak on top; season both sides of steak with remaining 1/2 teaspoon salt and pepper to taste. Sprinkle one side of steak with 2 tablespoons of the flour and pound into the steak using a kitchen mallet*** or the edge of a small plate. Turn steak over and sprinkle with remaining 2 tablespoons of flour and again, pound into steak.
- Cut steak into serving size pieces.
- Heat oil in a large skillet over medium high heat; when hot, add the steak and cook until nicely browned, turning only once (do not over-crowd skillet, cook in batches if necessary -- adding more oil if needed, and then return all pieces back to skillet).
- Top the browned meat with the prepared vegetables, evenly pour the tomato mixture over all and heat to boiling, reduce heat to low, cover and simmer slowly for 1 1/2 to 2 hours, or until steak is fork tender. Watch closely, it may be necessary to add a small amount of water if the liquid in pan reduces too much before steak is tender.
- Serve on a bed of hot cooked rice or noodles, if desired.
Makes 6 servings.
*Or use 1 (4-ounce) can mushrooms, drained.
**I prefer and use Redi-Base soup bases available at www.redibase.com.
***To prevent a "flour-flying-everywhere" mess while pounding the meat, cover with another piece of plastic wrap and use the rounded side of the mallet to prevent holes in the plastic.
Nutritional Information Per Serving (1/6 of recipe): 232.1 calories; 30% calories from fat; 7.8g total fat; 64.6mg cholesterol; 530.6mg sodium; 795.5mg potassium; 11.5g carbohydrates; 1.7g fiber; 3.6g sugar; 9.8g net carbs; 28.5g protein.