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No matter if you're attending the world famous Amelia Concours d'Elegance ( https://www.ameliaconcours.org/ )car show on a pretty day or fighting the snow and ice where you are, this is a family-filling wonderful recipe to try.
I’ve known Sandy Welsh for many
years, and in that time, she’s given me several wonderful recipes. She’s
one heck of a good cook! Thank you, Sandy.
Jane Marie
PS I'm sure Grandmother Peeper or Miss Ella from my Goodbye Lie Trilogy novels has a version of this recipe, but I haven't asked them yet. I'll add it to the list.
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You’ll
need: - 1 pound of boneless sirloin steak or round steak
- 2 tablespoons all purpose flour for coating meat
For tomato gravy:
- 1 or so teaspoons all purpose flour for thickening tomato gravy
- 1/2 teaspoon salt
- 2 tablespoons vegetable oil
- 14 ounce can diced tomatoes with juice (Sandy suggests using Hunt’s petite diced tomatoes)
- 1/2 cup chopped carrots (Sandy suggests chopping baby carrots because they are sweeter)
- 1/4 cup chopped celery
- 1/4 cup chopped onion
- 1/2 teaspoon Worcestershire sauce
Cut the meat into four serving size pieces.
Combine flour and salt. Coat the meat
on both sides.
Brown the meat on both sides in a skillet.
Transfer the meat into a greased, shallow baking dish. Set aside.
To skillet drippings, add
tomatoes, carrots, celery, onion, Worcestershire sauce and a teaspoon or so of
flour for thickening. Bring to a boil, stirring an additional 2
minutes. Pour over the meat.
Cover and bake at 350°F for 2 hours or
until the meat is tender.
Serve with or over mashed potatoes,
buttered noodles or rice. Serves 4.
NOTE: The tomato and vegetable
mixture can easily be doubled for extra gravy.
reprinted from original graciousjanemarie.com website
