Yield: 1 batch
|Salt and pepper; to taste|
|2 pounds||Round steak|
|2||8 oz. cans tomato sauce|
|1||Onion; finely chopped|
|1||Celery stalk; diced|
Season the flour with salt and pepper and pound it into both sides of the round steak with one of those mallets with little teeth/ridges on it (which will help break down the meat fibers and tenderize the meat). Brown the meat in hot fat in a heavy skillet. (I use a cast iron skillet).
Add the remaining ingredients. The thrifty will measure out the water in one of the tomato sauce cans, to gather up the last little bits of tomato sauce, said Not Heloise. :-) Cover and cook over low heat or in a 300 F. oven until tender, about 2 to 2½ hours, uncovering the last 30 minutes to cook the sauce down to a rich thickness. Personally, I cook this on the stovetop.
From my mother, Agnes Mesarchik Corum. Typed for you by Cathy Harned.
Submitted By CATHY HARNED On 12-03-94