My Mom passed away in 2006. This recipe is dated 1937, but she had updated the recipe to todays methods. It is simply delicious. Hope you enjoy!
1 pound boneless beef round steak
2 tablespoons all purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon cooking oil
1 14 1/2 oz. can tomatoes, cut up
1 small onion, sliced and separated into rings
1 stalk celery
1 medium sliced carrot
1/2 teaspoon dried thyme, crushed
2 cups hots cooked rice or noodles
Trim fat from meat. Cut into 4 serving size pieces. Combine the flour, salt and pepper. With the notched sode of a meat mallet, pound flour mixture into the meat.
In a large skillet brown meat on both sides in hot oil. Drain off fat. Add undrained tomatoes, onion , celery, carrot and thyme. Bring to boiling; reduce heat. Cover and simmer about 1 1/4 hours or until meat is tender. Skim off fat. Serve with rice or noodles. Makes 4 servings.
Prepare and brown meat in skillet as above. Transfer meat to a 2 quart square baking dish. In the same skillet combine undrained tomatoes, onion, celery, carrot and thyme. Bring to boiling, scraping up any browned bits. Pour over meat. Cover and bake in a 350 degree F oven about 1 hour or until tender. Serve as above.