Spicy Grillades

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INGREDIENTS:

2 teaspoons salt
1 teaspoon black pepper
1/4 teaspoon cayenne pepper
4 garlic cloves, minced
1-1/2 to 1-3/4 pounds beef round steak, cut into
two-inch squares, one-inch thick
1/2 to 3/4 cup all purpose flour
2 Tablespoons butter
1 Tablespoon vegetable oil
1 large onion, chopped
2 celery stalks, chopped
1/2 green bell pepper, chopped
1 (16 ounce) can tomatoes, drained, reserving juice
1 Tablespoon vinegar
1-1/4 cups liquid

TO PREPARE:

Combine salt, black pepper, cayenne pepper and garlic. Pound squares of meat to one-quarter-inch thickness. Rub each side with combined seasonings, and pound to about one-eight-inch thickness. Rub meat with flour and brown in butter and oil in a Dutch oven. Remove meat and add onion, celery, and green pepper, cooking until tender. Return meat to pot and add tomatoes and vinegar. Add enough water to tomato juice to make one-and-one-quarter cups liquid; add to pot. Cover and simmer one hour or until meat is tender. Serve with grits and scrambled eggs.