Recipe by Holly Clegg, Trim & Terrific

Makes 6 servings

Ingredients:

• 3 pounds lean, boneless top round steak
• 1/4 teaspoon pepper
• 1/4 cup all-purpose flour
• 1 onion, thickly sliced
• 2 green bell peppers, seeded and sliced
• 1 tablespoon minced garlic
• 2 cups canned beef broth
• 1 can tomato sauce (15 ounces)
• 1 teaspoon light brown sugar
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried basil leaves
• 1 teaspoon dried thyme leaves
• 1 teaspoon dried oregano leaves

Instructions:

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.