While growing up, Jana’s mother prepared this delicious, uncomplicated dish frequently for her family and it was always a hit! Carrying on the tradition, Jana adapted the recipe to suit her family’s tastes, and often made it for Sunday dinners for family and guests. Jana fondly remembers this scrumptious, simple dish being her father’s most requested dinner and reminisces about the many times she prepared it for him.
Jana uses whatever size round steak she finds at the market and adjusts the ingredients to match the size; using more or less vegetable. So easy and so delicious!
2 Tablespoons flour
1/2 teaspoon salt & pepper
2 tablespoons canola oil
1 14 oz stewed tomatoes (Jana uses Muir garlic fire roasted no salt diced tomatoes to keep the sodium at a minimum, but you can also choose your favorite brand)
1/4 cup diced celery
1/4 cup diced carrots
1/2 cup onion, sliced thin
1/4 teaspoon Worcestershire sauce
2 tablespoons cheddar cheese
Dredge pieces of round steak in flour, salt and pepper. Heat a large skillet over medium heat, add oil until hot. Brown both sides of steak until golden. Blend remaining ingredients with pan drippings, simmer until boiling. Place steak side by side in 9×13 baking pan. Pour veggie sauce over steak.
Bake uncovered for two hours at 350* Remove from oven, sprinkle with cheese. Serve with mashed potatoes, rice or noodles and a crisp side salad of choice or coleslaw.