Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

This was also a favorite 2 1/2 lb Beef Bottom Round Steak,
-dinner of many of the -Cut About 2-Inches Thick
-roadside diners as it 3 T Unbleached Flour
Is easily fixed and served. 2 T Butter Or Regular Margarine
- The perfect accompaniment 1/2 c Finely Chopped Onion
-is a scoop of 1/2 c Finely Chopped Green Bell
Vegetables in a side dish -Pepper
-and a scoop of mashed 1/4 c Finely Chopped Celery
-potatoes with a pat 1 ea Clove Garlic, Crushed
Of butter on them. 16 oz Crushed Tomatoes, 1 Can
Makes 8 Servings 1 md Bay Leaf

Dredge the steak in the flour. In a large Dutch oven over medium-high
heat, melt the butter and add the steak cooking until browned on both
sides, about 5 minutes. Remove the steak to a platter. Add the 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 the tomatoes with their liquid and the bay leaf and
bring to a boil. Return the meat to the Dutch oven and reduce the
heat to low. Simmer, covered, for 2 hours or until the meat is
for-tender turning the steak over after 1 hour. Remove the steak to a
platter and keep warm Over medium-low heat bring the sauce to a
simmer and simmer, uncovered, about 10 minutes, stirring
occasionally, until the sauce thickens slightly. Discard the bay
leaf. Slice the meat and pour the sauce over the meat before serving.

From The Redbook Magazine January 1986

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