My Mom’s Swiss Steak

Ingredients

• 2 tablespoons vegetable oil
• 2 (1/2 pound) beef sirloin tip steaks
• Salt and pepper to taste
• 1 cup (1 small) chopped onion
• 1 (16 ounce) can diced tomatoes
• 2 cups sliced fresh mushrooms (optional)
• 1 stalk celery, chopped (optional)
• 1/2 cup chopped green bell pepper (optional)
• 1 1/2 teaspoons dried oregano
• 1 bay leaf
• 1 cup water (optional)
• 2 tablespoons cornstarch (optional)

Directions

Heat oil in a large Dutch oven over medium-high heat. Place steaks into the pot one at a time, quickly browning on each side. Remove steaks, and set aside. Add the onion to the pot, and cook over medium-low heat until wilted, about 3 minutes. Return the steaks to the pot, and add the tomatoes, mushrooms, celery and green pepper. Season with oregano and add the bay leaf.

Cover the pot, and cook over medium-low heat for about 1 1/2 hours, or until meat is fork tender. If you wish to thicken the gravy, remove the meat to a plate. Stir together the cornstarch and water; stir into the pan juices. Let simmer for about 2 minutes to thicken. Return the beef to the pot.