INGREDIENTS 4 Servings
4 each Round steaks. 10 oz. each
1/2 cup Flour
1/4 cup Clarified butter or cooking oil
2 cup Onion, sliced
1 cup Chopped tomato with juice
1 1/2 cup Tomato sauce
2 1/2 cup Beef stock
to taste Salt
to taste Fresh ground black pepper


METHOD
1. Gently pound round steaks with mallet or tenderizer. Season flour with salt and pepper. Heat oil in a large skillet. Dredge round steaks in seasoned flour and place in pan. Brown on both sides. Remove. Add onions to pan and sauté until translucent. Remove. Add flour to pan to create roux. Add tomato juice, chopped tomatoes and beef stock. Return steaks and onions to pan. Bring to a simmer. Cover and place in preheated oven at 350 degrees. Cook covered for 1 1/2 - 2 hours until tender. Season with salt and pepper. Serve with braising liquid / sauce. If sauce becomes too thick during cooking process stir in additional stock.
 

 


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