6 large beef chuck steaks
1 (16 ounce) can tomato sauce
2 onions, chopped
1/2 cup sliced celery
1 teaspoon salt
2 teaspoons Italian-style seasoning
1 teaspoon dried parsley
2 1/2 tablespoons white sugar
1 (28 ounce) can tomato sauce
1 cup water
1 (8 ounce) can Italian-style pasta sauce
1/2 cup beef broth
1 (2 liter) can tomato paste
1 cup chopped green bell pepper
1 cup chopped onion
1 medium tomato, seeded and thinly sliced
Place steaks in a large pot over medium heat. Saute the onions and celery for about 20 minutes, or until tender. Stirring occasionally, cook steaks 5 to 10 minutes. Pour tomato sauce over steaks.
Add tomatoes, celery, salt, Italian-style seasoning, parsley, sugar, tomato paste and beef broth. Pour tomato paste over steaks. Mix beef broth, pasta sauce and tomato paste. Bring to a boil and simmer for 20 minutes.
Add tomatoes, bell pepper and onion and simmer for 15 minutes. Remove steaks and toss with tomato sauce mixture. Serve steaks with tomato sauce. Cover and let sit for 2 to 3 hours before serving.
⭐ ⭐ ⭐ ⭐