2(2 lb.)Beef Shoulder Steak, cut 1/2-inch thick,
1mediumonion, sliced _-inch thick,
1largestalk celery, sliced 1/2-inch thick,
2smallgreen bell peppers, sliced 1/4-inch thick,
4largecloves garlic, crushed,
1/2teaspoonground black pepper,
1cupcanned beef broth,
1 (8 oz.)cantomato sauce,
1teaspoon eachdried basil, thyme and oregano leaves,
1Heat oven to 350 degrees F.
2Slice onion and celery. Remove seeds from peppers and slice. Crush garlic. Set aside.
3Cut steaks into 4-inch portions and trim fat.
4Combine flour, salt and pepper in a shallow bowl. Turn steaks in flour to coat.
5Heat 1 tablespoon oil in a large skillet over Medium-High. Brown steaks in two batches 2 minutes per side; add 1 tablespoon oil between batches. Remove steaks to a 9 x 13-inch baking dish and arrange in a single layer. Add 1 tablespoon oil to skillet; sauté onion, celery, bell pepper and garlic 5 minutes.
6Add broth, tomato sauce and seasonings. Stir and bring to a boil. Spoon mixture over steaks. Cover tightly with foil and bake in oven 1 hour.
7Meanwhile, make Cheese Grits (see Try This note for link to recipe) while steaks cook.
8Remove steaks from oven, carefully remove foil and discard bay leaf.
9Raise oven temperature to 400 degrees F. Drop 12 rounded spoonfuls of grits on top of steaks. Return to oven and bake 20 minutes, uncovered.
No Nutritional Information Available