Recipe by Holly Clegg, Trim & Terrific
Makes 6 servings
Trim any fat from the round steak. Season the steak with the pepper and dredge in the flour, shaking off any excess. In a large skillet coated with nonstick cooking spray, brown the steak over medium-high heat for 5 to 7 minutes on each side. Remove the steak and set aside. Add the onion and pepper to the skillet and cook over moderate heat, stirring occasionally, about 5 minutes. Stir in the garlic, beef broth, tomato sauce, brown sugar, Worcestershire sauce, basil, thyme and oregano and bring to a boil. Return the steak to the skillet and spoon some of the sauce over it. Cover and cook over medium-low heat for 1 1/2 to 2 hours, or until the steak is very tender, stirring occasionally. Serve with cheese grits.