Recipe by Sue Lau
Gives me the warm fuzzies just thinking about this stuff. Comfort food at its best. Can someone pass the mashed potatoes please? :)
Top Review by Rob79
Just put this in the oven, and thought I'd take a second to let everyone know that this went together beautifully with the given instructions. The only thing I did different was replace the water with beef stock and added about another 1/2 cup of liquid (in the form of the juice the tomatoes were packed in with another tablespoon of steak sauce). Excellent recipe!
- 59.14 ml all-purpose flour
- 1.23 ml black pepper
- 1.23 ml salt
- 14.79 ml canola oil
- 680.38 g round steaks, trimmed of all visible fat
- 4.92 ml canola oil
- 9.85 ml garlic, minced
- 236.59 ml celery, chopped
- 236.59 ml onion, sliced
- 226.79 g fresh mushrooms, sliced
- 236.59 ml diced canned tomato
- 236.59 ml water
- 29.58 ml steak sauce
Directions See How It's Made
- Preheat oven to 350 degrees Fahrenheit.
- Place steak between pieces of waxed paper and pound meat on each side with a mallet to ensure tenderness.
- Cut meat into bite-size pieces.
- Combine flour, pepper, and salt; dredge meat in mixture.
- Heat the 1 tablespoon canola oil in a skillet and brown meat; drain and place in a 2-1/2 quart casserole or baking dish.
- Heat the 1 teaspoon canola oil in a skillet and saute garlic, celery and onion for 2 minutes, then add mushrooms. Continue to cook until onions become translucent.
- Add tomatoes and mix thoroughly.
- Place vegetables on top of meat.
- Combine water and steak sauce; pour over vegetables.
- Cover and bake at 350 degrees Fahrenheit for 1-1/2 hours or until the meat is tender.