serves 100
32 pounds round steak, boneless, trimmed
1 pound (4 cups) all-purpose flour mixed with
2 tablespoons Italian seasoning
3 cups vegetable oil or 1 1/2 pounds fat
4 pounds onion, peeled and sliced into rings
2 pounds celery, (about 3 heads) coarsely chopped
4 pounds bell peppers, seeded and cut in rings or strips
6 pounds 9 ounces tomato puree (a No. 10 can)
2 gallons beef stock
1 tablespoon ground cinnamon
5 tablespoons salt
2 teaspoons pepper
Preheat oven to 350°
Cut round steaks into 100 servings. Dip in seasoned flour and brown in the fat. Saute onions, bell peppers and celery in fat.
Layer the meat and vegetables in the baking pan. Combine other ingredients and pour over steak pieces. Bake covered at 350 degrees F oven for 3 hours, check tenderness. Uncover to thicken sauce. Let stand 10 minutes before serving.
Note:
For a slightly thinner, more chunky sauce, substitute 4 #10 cans of diced tomatoes in puree for the mixed tomato puree and the beef broth.