From the, "Houston Junior League Cookbook," published in cooperation with your Daily InBox newsletter.
INGREDIENTS:
Cut meat into serving-size pieces. Sear meat on both sides in small amount of cooking oil. Remove to plate, reserving oil and juice. In heavy pot, saute onions slightly in butter. Add flour and stir until smooth. Add tomatoes and continue stirring. Add reserved oil and juice. Stir a moment. Add water, garlic, bay leaf, parsley, celery, salt and pepper. Return meat to pot and let come to a boil. Turn heat very low and simmer until tender (at least 1 hour, depending on the meat). Serve with rice, mashed potatoes, grits or noodles. This is even better the second day and freezes well.
SERVES: 6
- 2 large beef round steaks (1-1/2 to 2 pounds each)
- Cooking oil
- 2 large onions, thinly sliced
- 6 tablespoons butter
- 6 tablespoons flour
- Salt and pepper
- 4 tomatoes, sliced or 1 (1-pound) can tomatoes
- 2 cups water
- 2 cloves garlic, crushed
- Bay leaf, crushed
- 1/3 cup chopped parsley
- 1/3 cup chopped celery
Cut meat into serving-size pieces. Sear meat on both sides in small amount of cooking oil. Remove to plate, reserving oil and juice. In heavy pot, saute onions slightly in butter. Add flour and stir until smooth. Add tomatoes and continue stirring. Add reserved oil and juice. Stir a moment. Add water, garlic, bay leaf, parsley, celery, salt and pepper. Return meat to pot and let come to a boil. Turn heat very low and simmer until tender (at least 1 hour, depending on the meat). Serve with rice, mashed potatoes, grits or noodles. This is even better the second day and freezes well.
SERVES: 6
