Fork-tender round steak braised in a savory sauce of onion, celery, mushrooms and tomatoes seasoned with garlic, spices and Worcestershire sauce.
1 1/2 pounds round steak, about 1-inch thick
Salt and freshly ground black pepper to taste
1/4 cup all-purpose flour
3 tablespoons vegetable oil
1 large onion, sliced
2 large celery ribs, sliced
2 garlic cloves, finely chopped
8 ounces fresh mushrooms, sliced
1 (14.5-ounce) can diced tomatoes
1/4 teaspoon dried crushed basil
1/4 teaspoon dried crushed oregano
1/4 teaspoon dried crushed thyme
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons Worcestershire sauce
- Trim excess fat from around steak, season with salt and pepper. With the edge of a heavy saucer or a meat mallet pound flour into both sides of steak. Cut into serving size pieces.
- In a large skillet heat oil over medium-high heat; add steak and brown well on both sides. Remove steak to a plate and set aside.
- In same skillet sauté onion, celery and garlic until slightly softened. Add mushrooms and cook for 1 minute. Stir in tomatoes, basil, oregano, thyme, salt, pepper and Worcestershire sauce, mixing well.
- Return steak to skillet, distributing sauce evenly over all. Bring to a boil, reduce heat and simmer over low heat, covered for 1 1/2 hours, or until steak is fork tender.
Makes 4 to 6 servings.