World Famous Recipes

3 tbs flour

¼ tsp salt

¼ tsp pepper

1 1/2 pound cubed steak, cut into 4-6 pieces

4 tbs oil, divided

1 large onion, thinly sliced

1 large celery stalk, sliced

1 medium carrot, very thinly sliced

1 large clove garlic, minced

1 14-1/2 ounce can tomatoes

½ cup V 8 JUICE

½ tsp dried oregano

½ tsp thyme

salt & pepper to taste

1 cup sliced fresh mushrooms or 1 can stems and pieces–drained

2 tbs chopped fresh parsley, for garnish

Combine flour, salt and pepper in shallow dish. Dredge both sides of steak

pieces lightly in flour mixture. Reserve remaining flour.

Heat 2 tbs oil in heavy large skillet over high heat. In 2 batches, cook

steak pieces until brown, about 2 minutes per side. Transfer to plate.

Add remaining 2 tablespoons oil to skillet. Reduce heat to medium. Add onion,

celery ,mushrooms and carrot. Cover skillet and cook until vegetables are

tender, stirring occasionally, about 8 minutes. Add garlic and reserved flour;

cook 1 minute, stirring occasionally. Add tomatoes with their liquid, V 8 ,

oregano and thyme.

Return steaks and accumulated juices to skillet, spooning vegetables over.

Bring to simmer. Reduce heat to low. Cover skillet and cook steaks until tender

about 10 minutes. Uncover skillet and simmer 2 minutes to thicken gravy.

Season with salt and pepper.

Transfer to platter. Garnish with parsley and serve.