1 1/2 lb (700 g) chuck or blade steak
3 tbsp (45 ml) seasoned flour
4 medium sized onions, skinned and sliced
2 oz (50 g) fat or oil
1-2 stalks of celery, scrubbed and chopped
1 clove garlic, skinned and crushed
396-g (14 oz) can tomatoes or 1 lb (450 g) tomatoes, skinned and quartered
1 level tbsp (15 ml) tomato paste
3 tbsp (45 ml) seasoned flour
4 medium sized onions, skinned and sliced
2 oz (50 g) fat or oil
1-2 stalks of celery, scrubbed and chopped
1 clove garlic, skinned and crushed
396-g (14 oz) can tomatoes or 1 lb (450 g) tomatoes, skinned and quartered
1 level tbsp (15 ml) tomato paste
method
1. Trim the meat, cut it into 8 portions and coat with seasoned flour.
2. Brown the onions lightly for about 5 minutes in half of the fat or oil; remove them from the pan.
3. Add the rest of the fat or oil to the pan, brown the steak on both sides for 2 - 3 minutes and reduce the heat.
4. Add the celery, garlic, tomatoes, paste and onions, stir, cover and simmer very gently tor 2 hours.
2. Brown the onions lightly for about 5 minutes in half of the fat or oil; remove them from the pan.
3. Add the rest of the fat or oil to the pan, brown the steak on both sides for 2 - 3 minutes and reduce the heat.
4. Add the celery, garlic, tomatoes, paste and onions, stir, cover and simmer very gently tor 2 hours.
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