Ingredients:
8 (4 -5 ounce) boneless beef chuck steaks
1/3 cup flour
1 tablespoon medium ground pepper
1 tablespoon garlic powder
1/2 teaspoon salt
1 1/2 tablespoons margarine
3 tablespoons dry onion soup mix
1/2 cup water
1/3 cup flour, for thickening
2 cups fresh mushrooms
1 1/4 cups onions
1 1/4 cups green peppers
2 medium carrots (optional)
3 stalks celery
2 (28 ounce) cans stewed tomatoes
1/8 teaspoon bay leaves (optional)
Directions:
Mix flour, pepper, salt, and garlic powder on a large plate.
Tenderize steaks thoroughly with mallet or knife.
Roll each steak in the flour mixture.
Set steaks aside.
Mix together the dry onion soup mix, the flour (for thickening), and the water, and set this aside also, allowing the dried onions to soften.
Melt half of the margarine in a large dutch oven on medium heat.
Stir the vegetables into the dutch oven and cover.
Cook about 10 minutes or until tender, stirring occasionally.
Melt the other half of the margarine in a large frying pan on medium to medium-high heat.
Brown steaks for approximately 2 minutes on each side.
Turn off burner and set aside.
Add the stewed tomatoes and the onion soup/flour mixture to the vegetables and bring to a boil, stirring often.
Add bay leaf.
Turn down to simmer.
Add the steaks, making sure to mix thoroughly, spooning vegetables over the steaks to cover.
Cover with a tight lid and very slowly simmer for 1 to 1-1/2 hours, or until steaks are tender.
You should be able to cut the steaks with a fork.
Salt and pepper to taste.
Serve with rice, noodles, or mashed potatoes.
Servings: 7-8
Time preparation: 35 min.
Time total: 125 min.