Friday, October 22, 2010
2 tablespoons olive oil
round steak - Jud can easily eat two and I need one. So three is just right for us.
salt, pepper, flour
1 can crushed tomatoes, sliced thin
1 small onion
1 small bell pepper, cut in chunks
1/2 cup water
Heat a nonstick skillet with 2 tablespoons of olive oil.
Salt and pepper your round stead on both sides.
Dredge in flour and then place the steaks in the skillet on medium-high heat to brown on both sides. It will not be done, just browned. Remove the steaks to a paper towel and add onions and bell pepper. If you need more olive oil, feel free to add another tablespoon. Cook onions and peppers over medium-low heat for 5 minutes or until the peppers and onions are soft. Add 1 can of crushed or diced tomatoes and 1/2 cup of water. Stir and then add the steaks to the skillet.
Put a lid on the skillet and cook over low heat for 1 1/2 hours. You might want to add water if the liquid cooks-off.
Mashed potatoes or parmesan polenta is a great side-dish to serve with this meat.