Tomato Smothered Steak
|Blade steak/Beef arm||1 1⁄2 Pound, cut 1.5 inch thick|
|Flour||1⁄4 Cup (4 tbs)|
|Salt||2 1⁄2 Teaspoon|
|Black pepper||1⁄4 Teaspoon|
|Chili powder||1 1⁄2 Teaspoon|
|Celery salt||1 Teaspoon|
|Onion||1 Large, sliced|
|Chopped green pepper||1⁄4 Cup (4 tbs)|
|Canned tomatoes||16 Ounce (1 Can)|
Heat fat in large heavy skillet or in a Dutch oven over medium heat.
Coat meat with a mixture of the flour, salt, pepper, chili powder, and celery salt.
Brown meat on both sides in hot fat.
Add onion, green pepper, tomatoes, and Tabasco.
Bring liquid rapidly to boiling; reduce heat, cover tightly, and cook slowly over direct heat or in a 300Â°F oven about 2 hours, or until meat is tender.