Ingredients
1/2 to 3/4 pound beef top round steak2 tablespoons all-purpose flour, divided1/2 teaspoon salt2 tablespoons canola oil1 can (14-1/2 ounces) stewed tomatoes1/2 cup chopped carrot1/4 cup chopped celery1 tablespoon chopped onion1/4 teaspoon Worcestershire sauce2 tablespoons sharp cheddar cheese
Preparation
Cut meat into two portions; pound to 1/4-in. thickness. Combine 1 tablespoon flour and salt; coat meat on both sides. In a skillet, brown meat in oil. Transfer meat to a greased shallow 2-qt. baking dish; set aside.
To pan drippings, add tomatoes, carrot, celery, onion, Worcestershire sauce and remaining flour. Bring to a boil over medium heat; cook and stir for 2 minutes. Pour over meat. Cover and bake at 350° for 1-1/2 hours or until the meat is tender. Sprinkle with cheese; return to the oven until cheese is melted.
