|Beef round steak||1 1⁄2 Pound, cut 1/2 inch thick|
|Cooking oil||2 Tablespoon|
|Canned tomatoes||16 Ounce, cut up (1 Can)|
|Onion||1 Small, sliced|
|Stalk celery||1 , sliced|
|Carrot||1 Medium, thinly sliced|
|Cold water||2 Tablespoon|
|Worcestershire sauce||1⁄2 Teaspoon|
|Hot cooked rice/Noodles||3 Cup (48 tbs)|
Cut meat into 6 serving-size pieces.
Pound both sides of meat lightly to tenderize.
In a large skillet brown half of the meat in 1 tablespoon hot oil for 4 minutes, turning once.
Remove from the skillet.
Brown remaining meat in remaining oil.
Drain off fat.
Return all of the meat to the skillet.
Stir in undrained tomatoes, onion, celery, and carrot.
Bring to boiling; reduce the heat.
Cover and simmer about 1 hour or till meat is tender.
Stir together water, cornstarch, and Worcestershire sauce.
Add to skillet; cook and stir till thickened and bubbly, then cook and stir for 2 minutes more.
Remove from the heat; cool.
Spoon into a 1 1/2-quart freezer container.
Seal, label, and freeze.
To serve, transfer frozen mixture to a medium saucepan.
Cover and cook over medium-low heat about 45 minutes or till heated through, stirring occasionally.
Serve with cooked rice or noodles.