-
1
Cut steak into serving size pieces.
-
2
Dredge in flour, shaking off excess.
-
3
In a large non-stick skillet, heat the oil over med-high heat.
-
4
Add steak and cook, turning often, until browned, about 4-5 min.
-
5
Remove to plate and set aside.
-
6
Add the onions to the skillet, and cook stirring often to scrape up those brown bits from the bottom of the pan, until the onions have begun to soften.
-
7
Add all the remaining ingredients to the pan and mix well.
-
8
Return the steak to the pan.
-
9
Cover and turn heat to med-low, simmering 45 to 1 hour until the the steak is tender and the sauce has thickened.
-
10
Remove the bay leaf and skim any unwanted fat from the pan (probably won't be any if you use the recommended amount of oil and lean, trimmed meat).
-
11
Spoon the sauce over the meat to serve.
-
12
Excellent served with either home-made mashed potatoes, or over rice.
-
13
This dish freezes and reheats well and can easily be doubled.
-
14
*Note1--For added flavor and less sodium the author recommended substituting dry red wine or beer for the beef broth.
-
15
I use a low sodium beef broth myself.
-
16
If I were to use regular beef broth, I would definitely cut back on the salt recommended to 1/4 teaspoon.
-
17
**Note2--Make sure you drain your tomatoes.
-
18
You don't want a watered down sauce.
-
19
You could also use 2 large ripe tomatoes chopped instead of the canned, but why bother?
