Ingredients
4 beef cube steaks (4 ounces each)1 tablespoon canola oil1 medium onion, chopped1 celery rib with leaves, chopped1 garlic clove, minced1 can (14-1/2 ounces) stewed tomatoes, cut up1 can (8 ounces) tomato sauce1 teaspoon beef bouillon granules1 tablespoon cornstarch2 tablespoons cold water
Preparation
In a large nonstick skillet, brown cube steaks on both sides in oil over medium-high heat; remove and set aside. In the same skillet, saute the onion, celery and garlic for 3-4 minutes or until tender. Add the tomatoes, tomato sauce and bouillon. Return steaks to the pan. Bring to a boil. Reduce heat; cover and simmer for 1-1/4 to 1-3/4 hours or until meat is tender.
Combine cornstarch and water until smooth; stir into tomato mixture. Bring to a boil; cook and stir for 2 minutes or until thickened.
