Ingredients
1/2 cup plus 2 tablespoons all-purpose flour, divided2 teaspoons salt, divided3/4 teaspoon pepper, divided1/2 teaspoon garlic salt2 pounds beef top round steak, cut into serving-size pieces3 tablespoons canola oil2 cups chopped green pepper1 cup chopped celery1 cup chopped onion1 garlic clove, minced2 cans (14-1/2 ounces each) diced tomatoes, undrained1 cup beef broth1 tablespoon reduced-sodium soy sauce1/4 cup cold water
Preparation
In a large plastic bag, combine 1/2 cup flour, 1 teaspoon salt, 1/2 teaspoon pepper and garlic salt. Add beef, a few pieces at a time, and shake to coat. Remove meat from bag and pound with a mallet to tenderize.
In a Dutch oven, brown meat in oil until no longer pink. Add the green pepper, celery and onions; cook and stir for 10 minutes. Add garlic; cook 1 minute longer. Stir in the tomatoes, broth, soy sauce and remaining salt and pepper. Cover and bake at 325° for 2 hours.
Remove from the oven and return to stovetop. In a small bowl, combine water and remaining flour until smooth; gradually stir into juices. Bring to a boil over medium heat. Cook and stir sauce for 2 minutes or until thickened.
