Categories: Beef

Ingredients

• 2 pounds round steak or cubed steak, tenderized
• 2 teaspoons salt
• 1 teaspoon black pepper
• 3/4 cup flour
• 1/4 cup vegetable oil or bacon drippings
• 1 large onion, thinly sliced
• 2 cloves garlic, minced
• 2 stalks celery, sliced diagonally
• 1 tablespoon tomato paste (can use whole can but may need to add extra liquid)
• 1 can petite diced tomatoes
• 1 6 oz can V-8 Juice
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 2 teaspoons minced parsley
• 1 tablespoon Worcestershire sauce
• 1-1/2 cups beef broth
• 3 carrots peeled and cut into 1/2 inch circles
• 4 small to medium potatoes peeled and cut into quarters

Directions

1. Salt and pepper meat. Dredge meat in flour. Brown in oil in deep skillet. Remove to a platter.

2. Add onions and celery to oil in skillet and cook. When onion starts to get tender add garlic, paprika, oregano, paprika, Worcestershire, parsley and beef broth. Bring to a slow boil/simmer.

3. Add tomato paste, diced tomatoes and V-8 Juice. Bring to a simmer.

4. return cutlets to sauce and add carrots and potatoes.

5. Simmer slowly for 1 to 1 1/2 hours.

6. Serve with a loaf of sour dough bread.

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