This is a tempting and easy-to-prepare main dish. Serve it with buttered noodles, and sauteed courgettes or peas. If you
prefer, you may cook this dish in casserole in the oven preheated to warm 325°F (Gas Mark 3, 170°C) instead of in a frying-pan. The meat will require the same cooking time.
4 tablespoons flour
1 teaspoon salt
2 teaspoon black pepper
2 lb. braising steak, 1-inch thick 2 oz. butter
1 onion, thinly sliced
2 carrots, scraped and sliced 1 green pepper, white pith
removed, seeded and diced 14 oz. canned tomatoes, undrained 1 bay leaf
Mix the flour, salt and pepper in a bowl. Coat the steak with the mixture.
Heat the butter in a large, heavy frying-pan over moderate heat. When the foam has subsided, put the meat in the pan and brown it for 5 minutes on all sides.
Add the remaining ingredients to the pan and stir well. Cover the frying-pan and simmer gently for 2 to 2 hours, or until the meat is tender when pierced with a fork. Remove the bay leaf and serve immediately.