Loading...Ingredients
Scale
- 4 beef cubed steaks (4 ounces each)
- 1 Tablespoon canola oil
- 1 large onion, chopped
- 1 celery rib, chopped
- 2 garlic cloves, minced
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 can (14 1/2 ounces) stewed tomatoes, chopped
- 1 can (8 ounces) tomato sauce
- 1 teaspoon beef bouillon granules
- 1 Tablespoon cornstarch
- 2 Tablespoons cold water
Instructions
- In a large nonstick frying pan, brown cubed steaks on both sides in oil over medium high heat; remove and set aside.
- In the same frying pan, sauté the onion, celery and garlic for 3 to 4 minutes or until tender.
- Add the tomatoes, tomato sauce and bouillon.
- Return steaks to the pan. Bring to a boil.
- Reduce heat; cover and simmer for 1¼ to 1¾ hours or until meat is tender.
- Combine cornstarch and water, whisking until smooth. Stir into tomato mixture.
- Bring to a boil; cook and stir for 2 minutes or until thickened.
Nutrition
- Calories: 255
- Sodium: 746mg
- Fat: 8g
- Saturated Fat: 2g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 65mg