Homemade Recipes

Ingredients:

4 beef cubed steaks (4 ounces each)

1 tablespoon canola oil

1 medium onion, chopped

1 celery rib with leaves, chopped

1 garlic clove, minced

1 can (14-1/2 ounces) stewed tomatoes, cut up

1 can (8 ounces) tomato sauce

1 teaspoon beef bouillon granules

1 tablespoon cornstarch

2 tablespoons cold water

Method:

In a large nonstick skillet, brown cubed steaks on both sides in oil over medium-high heat; remove and set aside. In the same skillet, saute the onion, celery and garlic for 3-4 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 1-1/4 to 1-3/4 hours or until meat is tender.

Combine cornstarch and water until smooth; stir into tomato mixture. Bring to a boil; cook and stir for 2 minutes or until thickened.