Ingredients
1 large onion, chopped1/4 cup chopped green pepper1/4 cup chopped celery4 tablespoons canola oil, divided3 garlic cloves, minced1 tablespoon all-purpose flour1/2 teaspoon salt1/2 teaspoon dried thyme1/2 teaspoon cayenne pepper1/2 teaspoon pepper2 cans (14-1/2 ounces each) fire-roasted diced tomatoes, undrained1/4 teaspoon hot pepper sauce1 tablespoon lemon juice4 beef cube steaks (4 ounces each)Additional salt and pepper
Preparation
In a large skillet, saute the onion, green pepper and celery in
2 tablespoons oil until crisp-tender. Add garlic; cook 1 minute longer. Stir in the flour, salt, thyme, cayenne and pepper.
Add tomatoes and pepper sauce; bring to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes or until thickened, stirring occasionally. Remove from the heat; stir in lemon juice and keep warm.
Sprinkle steaks with salt and pepper to taste. In another large skillet, cook steaks in remaining oil over medium heat for 3-4 minutes on each side or until no longer pink. Serve with sauce.
