Ingredients
2 large carrots, sliced2 tablespoons canola oil, divided1 pound beef top round steak or sirloin steak1 can (14-1/2 ounces) diced tomatoes, undrained1 can (8 ounces) tomato sauce1 teaspoon sugar1/2 teaspoon dried oregano1/2 cup chopped onion1/2 cup chopped celery1 jar (4-1/2 ounces) sliced mushrooms, drainedHot cooked egg noodles
Preparation
In a large skillet, saute carrots in 1 tablespoon oil until crisp-tender; remove and set aside. Cut meat into four pieces. Add meat and remaining oil to skillet; cook over medium-high heat until browned on both sides. Add tomatoes, tomato sauce, sugar and oregano; cover and simmer for 1 hour.
Add the onion, celery, mushrooms and carrots; cover and simmer for 45 minutes or until the meat and vegetables are tender. Thicken if desired. Serve with noodles.
