Ingredients
1/2 pound beef top round steak2 tablespoons all-purpose flour1/2 teaspoon salt1 tablespoon canola oil1/4 cup chopped celery1/4 cup chopped carrot1 tablespoon chopped onion1 can (14-1/2 ounces) stewed tomatoes, undrained1/4 teaspoon Worcestershire sauce2 tablespoons shredded sharp cheddar cheese
Preparation
Trim beef; cut into two portions and flatten to 1/4-in. thickness. In a large resealable plastic bag, combine flour and salt; add beef and shake to coat. In a small ovenproof skillet, brown beef in oil on both sides. Remove and keep warm.
In the drippings, saute the celery, carrot and onion for 3-4 minutes or until crisp-tender. Add tomatoes and Worcestershire sauce, stirring to loosen browned bits from pan. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Return beef to the pan; spoon some of the vegetable mixture over the top.
Cover and bake at 325° for 1 hour or until meat is tender. Uncover; sprinkle with cheese. Bake 5 minutes longer or until cheese is melted.
