Growing up we did not have a lot of money; we had a lot of love, friends, relatives, and delicious food. One of those delicious dishes was round steak cooked down in tomato gravy.
PACOIMA ROUND STEAK
2 pounds round steak, 1 1/2 tablespoons white vinegar, 3 garlic cloves minced, 2 teaspoons Cajun seasoning salt, 1 teaspoon black pepper, 2 tablespoons self-rising flour, 3 1/2 tablespoons shortening, 3 russet potatoes, sliced, 1/4 cup carrots, chopped, 1/4 cup green bell pepper, sliced, 1 1/2 cups yellow onions, sliced, 2 celery stalks, chopped, 1 (14.5 oz.) can stewed tomatoes, undrained, 4 green chilies
Wash the meat under lukewarm water. Pat the meat dry with a paper towel. Put the meat on a cutting board, cut the meat crosswise through the muscle of the meat. Get out a mallet, rub both sides of the steak with vinegar, salt, pepper, garlic, and flour beat the steak with a mallet and flatten to 1/4-inch thickness. Cut the meat into 6 equal portions. Get out a heavy skillet, add the shortening. When the oil reaches 400 degrees add the meat and brown on both until sides. Remove the meat from the skillet, set aside. Add the potatoes, carrots, bell pepper, onions, and celery saute until the vegetables are tender. Add the meat, tomatoes, and chilies reduce the heat to a simmer cover the skillet and cook for approximately 60 minutes or until the meat is tender.
Serve with steamed rice, collard green, candied yams, cornbread, simple green salad, and sweetened ice tea.