2 tablespoons canola or olive oil
1 lb. (4) cube steaks
2 tablespoons all purpose flour
2 large carrots, chopped
2 celery stalks, chopped
1 medium yellow onion, chopped
3 garlic cloves, minced
1 (14.5 oz. can) crushed or diced tomatoes
1 (6 oz. can) tomato paste
2 cups beef broth
1/2 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon paprika
2 cups cooked rice or egg noodles
Parsley or Fresh Basil, for garnish (optional)
Salt and Pepper, to taste
Bring a Dutch oven up to medium-high heat, add oil. Dust the cube steaks with the flour. Season well with salt and pepper. Brown the steaks on each side for 3-4 minutes. Remove from the pan.
In the same pan, saute the carrots, celery and onions for 4-5 minutes or until slightly tender. Add garlic to the pan; cook an additional minute.
Place meat back in the pan on top of onions and carrots mixture. Pour tomatoes over the meat.?In a medium
bowl, mix together the tomato paste, beef broth, basil, oregano and paprika. Pour the mixture over the steaks and reduce the heat to medium-low. Cover; cook for 1 1/2 to 2 hours or until the meat is tender.
Serve immediately over rice or noodles. Garnish with parsley or basil, if using.
Sponsor: Utah Beef Council