1-1/2-2lbs round steak, trimmed of fat Kosher salt Fresh ground pepper Gluten-free flour 2 Tablespoons vegetable oil 1 onion, thinly sliced 2 cloves garlic, minced 2 stalks celery, chopped 1 Tablespoon tomato paste 1 (14.5 oz) can diced tomatoes with juice 1 Tablespoon Worcestershire sauce 1-1/2 cups gf beef broth
Cut the meat into 4 pieces and pound with a meat tenderizing mallet. Season both sides of meat with salt and pepper. Spoon about ½ cup of gf flour onto a dinner plate and dredge meat pieces with flour on both sides. Add oil to an electric frying pan set to 350 degrees or to a large heavy skillet with a lid over medium-high heat. When the oil is hot, add meat pieces. Brown on both sides then remove to a plate. Add a little more oil if necessary and when hot, add onions, garlic and celery. Saute for 2 minutes. Add tomato paste, tomatoes, Worcestershire sauce and beef broth and stir to blend. Return meat to pan; cover, reduce heat to 250 for an electric frying pan or low on the stove. Cook for 1-1/2 hours or until the meat is tender and falls apart. If liquid evaporates during cooking, add more broth. Stir and scrap up browned bits and spoon sauce over meat to serve. Simple, delicious and satisfying.