Prep Time::20 mins
Cook Time:: 2 hrs
Total Time:: 2 hrs 20 mins
Servings::4
Yield::4 servings
Ingredients
2 tablespoons vegetable oil
2 (1/2 pound) beef sirloin tip steaks
salt and pepper to taste
1 cup (1 small) chopped onion
1 (16 ounce) can diced tomatoes
2 cups sliced fresh mushrooms (Optional)
1 stalk celery, chopped (Optional)
½ cup chopped green bell pepper (Optional)
1 ½ teaspoons dried oregano
1 bay leaf
1 cup water (Optional)
2 tablespoons cornstarch (Optional)
Directions
Heat oil in a large Dutch oven over medium-high heat. Place steaks into the pot one at a time, quickly browning on each side. Remove steaks, and set aside. Add the onion to the pot, and cook over medium-low heat until wilted, about 3 minutes. Return the steaks to the pot, and add the tomatoes, mushrooms, celery and green pepper. Season with oregano and add the bay leaf.
Cover the pot, and cook over medium-low heat for about 1 1/2 hours, or until meat is fork tender. If you wish to thicken the gravy, remove the meat to a plate. Stir together the cornstarch and water; stir into the pan juices. Let simmer for about 2 minutes to thicken. Return the beef to the pot.