(Ingredients:
- 1 1/2 pounds round steak, 1/2-inch thick
- 2 tablespoons vegetable oil
- salt and pepper
- 1 can (14.5 ounces) diced tomatoes
- 1 medium onion, quartered and sliced thinly
- 1/2 cup chopped celery
- 1/2 teaspoon ground marjoram
- dash thyme
- 1/4 teaspoon garlic powder
- 3/4 teaspoon salt
- 1/8 teaspoon pepper
Preparation:
In a large heavy skillet, heat oil over medium heat. Cut beef into 6 serving-size pieces then pound with pointed side of meat mallet to tenderize and flatten slightly. Sprinkle with salt and pepper. Brown in oil until browned. Pour off excess fat. Add remaining ingredients and reduce heat to low. Cover and cook for 2 to 2 1/2 hours, or until meat is fork-tender. Check frequently and add water or beef broth if necessary. Serves 6.
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