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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
1/4 cup(s) all-purpose flour |
1 teaspoon(s) salt, divided |
1/2 teaspoon(s) pepper |
2 1/2 pound(s) boneless beef round steak, cut into serving-size pieces |
2 tablespoon(s) vegetable oil |
1 can(s) (14 1/2 oz.) stewed tomatoes |
1 can(s) (10 3/4 oz.) condensed tomato soup, undiluted |
1 large onion, sliced |
1/4 teaspoon(s) dried marjoram |
1/4 teaspoon(s) dried thyme |
1/4 teaspoon(s) paprika |
1/8 teaspoon(s) ground cloves optional |
1 bay leaf |
Directions:
1. In a large resealable plastic bag, combine the flour, 1/2 t. salt and pepper. Add the beef, a few pieces at a time, and shake to coat. Remove steak from bag and flatten to 3/4 thickness.
2. In a large skillet, brown steak on both sides in oil over medium-high heat. In a bowl, combine tomatoes, tomato soup, onion, marjoram, thyme, paprika, cloves if desired, bay leaf and remaining salt; pour over beef.
3. Bring to a boil. Reduce heat; cover and simmer for 1 1/4 to 1 3/4 hours or until meat is tender. Discard bay leaf.
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