1 pound flank steak, cut into 1 inch cubes
1/4 cup olive oil
4 onions, cut into 1 inch cubes
1 large carrot, cut into 1 size
1 onion, cut into 1 (20 ounce) can sliced mushrooms
salt and pepper to taste
1 large tomato, seeded and cut into 1/2 inch slices
1/4 cup finely chopped celery
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried rosemary
1 teaspoon garlic powder
1 teaspoon paprika
1 1/2 cups fresh lemon juice
salt and pepper to taste
2 tablespoons kalamata olives
Heat oil in a large skillet over medium heat.
Saute beef cubes in olive oil until no longer pink. Remove from skillet, leaving meat in skillet. Coat skillet with brown paint. Place beef cubes in hot oil. Pour tomato sauce over meat cubes allowing them to soak. Brown carrots for about 10 minutes, stirring occasionally.
Stir onion and carrot into pan. Stir in mushrooms; add salt and pepper. Season with paprika, basil, oregano, rosemary, garlic powder and paprika mixture.
Reduce pan to low heat. Heat olive oil in major portion of skillet. Pour tomato sauce over meat cubes. Cook and stir over medium heat for 2 to 3 minutes or until all meat is browned and juices run clear. Turn meat cubes to coat. Pour over vegetables.
Stir lemon juice in large circle in skillet. Bring to a simmer. Reduce heat to low. Half way through cooking, add 1 tablespoon kalamata olives. Saute over large pan for 20 minutes or until sauce has reached desired texture.