Categories: Beef main dish

Ingredients

• 1/4 cup all-purpose flour
• 1 tsp. salt, divided
• 1/2 tsp. pepper
• 2 1/2 lbs. boneless beef round steak (about 1 inch thick), cut into serving size pieces
• 2 Tbsp. vegetable oil
• 1 can (14 1/2 oz.) stewed tomatoes
• 1 can (10 3/4 oz.) condensed tomato soup undiluted
• 1 large onion, sliced
• 1/4 tsp. dried marjoram
• 1/4 tsp. dried thyme
• 1/4 tsp. paprika
• 1/8 tsp. ground cloves, optional
• 1 bay leaf

Directions

1. In a large resealable plastic bag, combine the flour, 1/2 tsp. salt and pepper. Add beef, a few pieces at a time, and shake to coat. Remove steak from bag; flatten to 3/4 inch 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. 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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