Ingredients
1/4 cup all-purpose flour1 teaspoon salt, divided1/2 teaspoon pepper2-1/2 pounds beef top round steak (about 1 inch thick), cut into serving-size pieces2 tablespoons canola oil1 can (14-1/2 ounces) stewed tomatoes1 can (10-3/4 ounces) condensed tomato soup, undiluted1 large onion, sliced1 bay leaf1/4 teaspoon dried marjoram1/4 teaspoon dried thyme1/4 teaspoon paprika1/8 teaspoon ground cloves, optional
Preparation
In a large resealable container, combine the flour, 1/2 teaspoon salt and pepper. Add beef, a few pieces at a time, and shake to coat. Remove steak from container; flatten to 3/4-in. thickness.
In a large skillet, brown steak on both sides in oil over medium-high heat. In a large bowl, combine the tomatoes, tomato soup, onion, bay leaf, marjoram, thyme, paprika, cloves if desired and remaining salt; pour over beef.
Bring to a boil. Reduce heat; cover and simmer until meat is tender, 1-1/4-1-3/4 hours. Discard bay leaf.
