Serves: 6
Total Calories: 86

1 1/2 pounds boneless beef top round steaks or cubed steak
1/4 cup flour
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons vegetable shortening or oil
2/3 cup water
1 (.75-ounce) package brown gravy mix
1 (14 1/2-ounce) can stewed tomatoes
3/4 cup onion chopped
3/4 cup green bell pepper chopped
1/2 cup celery sliced
2 teaspoons thyme dried, crushed

Preheat oven to 350°.

Trim and cut meat into six serving size pieces. Rub in flour, salt and pepper. If using round steak, tenderize meat by pounding in a crisscross pattern with the cutting edge of a heavy knife.

In a large skillet over medium heat, brown meat on both sides in hot shortening or oil. Arrange meat in a single layer in a 13 x 9 x 2-inch baking pan.

Drain any excess fat from skillet. In a small bowl, whisk water and gravy mix until smooth. Stir into skillet, loosening browned bits from bottom. Add stewed tomatoes, chopping up with a spoon. Add onion, green pepper, celery and thyme. Bring to a boil, then pour over meat. Cover tightly with foil.

Bake for 1 1/4 to 1 1/2 hours or until very tender.

Nutritional Facts:

Serves: 6
Total Calories: 86
Calories from Fat: 37

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