1 T. all-purpose flour
\n1\/4 tsp. black pepper
\n1 shoulder steak (12 oz.), 1\/2 inch thick
\n1 medium yellow onion, chopped (about 1 cup)
\n1\/2 cup diced celery
\n1-1\/2 cups reduced-sodium beef broth, divided
\n2 cloves garlic, minced
\n2 medium tomatoes, seeded and chopped (about 2 cups)
\n1-1\/2 cups no-salt-added crushed tomatoes
\n1 bay leaf
\n1\/4 tsp. dried thyme
\n1\/2 tsp. garlic powder<\/p>\n
Preheat broiler. Line a broiler pan with foil. On a sheet of waxed paper, combine flour and pepper. Mix well. Dredge steak in flour mixture, turning to coat. Place steak on prepared broiler pan. Broil, turning once, until browned, about 8 minutes. Transfer steak to a cutting board; trim off fat. In a large skillet, combine onion, celery, 1 T. broth, and garlic. Cook over medium heat, stirring, until softened, about 3 minutes. Add steak, chopped tomatoes, crushed tomatoes, remaining broth, bay leaf, thyme, and garlic powder. Bring mixture to a boil; cover. Simmer steak over low heat until cooked through and sauce thickens, about 35 minutes. Spoon sauce on a serving platter. Place steak on top. Serve immediately.<\/p>\n
Yield: 4 Servings<\/p>\n
Calories: 230
\nFat: 7g<\/p>\n","protected":false},"excerpt":{"rendered":"
1 T. all-purpose flour 1\/4 tsp. black pepper 1 shoulder steak (12 oz.), 1\/2 inch thick 1 medium yellow onion, chopped (about 1 cup) 1\/2 cup diced celery 1-1\/2 cups reduced-sodium beef broth, divided 2 cloves garlic, minced 2 medium tomatoes, seeded and chopped (about 2 cups) 1-1\/2 cups no-salt-added crushed tomatoes 1 bay leaf 1\/4 tsp. dried thyme 1\/2 tsp. garlic powder Preheat broiler. Line a broiler pan with foil. On a sheet of waxed paper, combine flour and…<\/p>\n