Recipe from “Helen Dollaghan’s Best Main Dishes” (1980). Serves 6 with leftovers.
Ingredients
2 pounds boneless round steak, trimmed of fat and cut into 1-inch cubes
2 cans (8 ounces each) tomato sauce
1 cup water
1 1/2 teaspoons salt
Pepper to taste
2 large potatoes, peeled and cut in eighths
6 medium carrots, peeled and cut in about 2-inch pieces
1 cup coarsely-chopped celery
1/2 medium green pepper, coarsely chopped
1 medium onion, chopped
1 slice white bread with crusts, torn into small pieces, to thicken the liquid
Directions
Mix together steak, tomato sauce, water, salt and pepper in a Dutch oven. Add potatoes, carrots, celery, green pepper, onion and bread. Mix well. (Meat need not be browned first for this recipe.) Bake, tightly covered, in oven preheated to 250 degrees for 5 hours, or until meat is tender and vegetables are done. Stir a couple of times during cooking period.
