Save money and time by chopping three or even four times the amount of celery and onion you need for this cheese steak recipe. Freeze the extra vegetables to have on hand for another recipe.
2 lb boneless round steak, 1/2-inch thick
1/4 cup all-purpose flour, divided
1 Tbsp margarine
1 cup stewed tomatoes
2 Tbsp parsley, chopped
1/2 cup chopped celery
1/2 cup sliced fresh mushrooms
1 small onion, chopped
1/2 tsp Worcestershire sauce
1/3 cup beef broth
4 oz American cheese cut into small strips
Preheat oven to 375°F. Cut steak into serving pieces. Pound half the flour into steak. Cook steak in margarine in a large skillet until browned, about 5 minutes per side.
Place steak in a baking dish. Stir remaining flour into pan drippings in skillet. Add tomatoes, parsley, celery, mushrooms, onion, Worcestershire sauce and broth. Bring to a boil.
Pour tomato mixture over steak in baking dish. Bake steak, covered, until tender, about 40 minutes.
Remove steak from oven. Arrange cheese strips over steak. Bake until cheese is melted, about 5 minutes.
To reduce the cooking time by 10 minutes, use a pressure cooker. Modern units are simple, safe and easy to use.