2-4 lbs beef round steak
8 OZ can tomato paste
1 large onion (chopped)
1/8 TSP dry oregano
6 cloves garlic (minced)
2-3 TBS sugar
1 TBS olive oil
1 TBS parsley (dried)
1 15 OZ can tomato sauce
Salt and pepper to taste
½ C green onions (chopped)
1 bay leaf
Temperature:
Brown steak pieces in olive oil then set aside. In same pan (add more oil if needed) sauté onion in meat juices. Add garlic after onions are soft and clear (garlic burns fast) and green onions, stir fry for 5 minutes. Add tomato, seasonings and 1 TSP salt and ¼ TSP pepper to start (adjust salt by tasting later). Mix well. Add water till sauce is slightly thinner than desired final consistency and a dash of Kitchen Bouquet to adjust color. Add meat. Cover and cook 1-2 hours or until meat is fork tender. Serve with rice, pasta or mashed potatoes.