Italian Round Steak

By kathleentirpak

I use a porcelain-clad cast-iron covered casserole dish.

Ingredients

• 2 pounds of round steak cut thin
• 2 Tablespoons olive oil
• 1 white onion, cut in thin rings
• 1 red pepper, cut in 1/2 inch strips
• 3 sliced celery stalks
• 1 clove minced garlic
• 1/2 cup red wine
• 1 bay leaf
• 1 can stewed tomatoes, chopped
• 1 Tablespoon worcestershire sauce
• 1 teaspoon sea salt
• 1/2 teaspoon black pepper

Preparation

Step 1

Preheat oven to 325 degrees. Wipe steak with damp paper towels, then brown in olive oil, and place steak in an oiled 9 x 13 inch baking dish. Saute the onion, then the red pepper, and finally the garlic, in the same pan used to brown the steak, adding a bit more olive oil if needed. Add the red wine, tomatoes, bay leaf, worcestershire sauce, salt and pepper. Bring to a boil, then pour over the steak. If using an uncovered baking dish, cover dish with heavy-duty aluminum foil. Bake for 1 to 1.5 hours, until meat is very tender and most liquid is absorbed. Check the meat after about an hour, to be sure the liquid hasn't evaporated. Add a bit more red wine or water if needed.