My Mom's Swiss Steak

Ingredients

• 1  bay leaf 
• 2 cups broccoli florets 
• 1 tablespoon brown sugar 
• 16 ounce canned tomatoes diced canned
• 1 cup carrots sliced
• 2 cups cauliflowerets 
• 0.5 teaspoon chili powder 
• 4 servings rice hot cooked
• 1 tablespoon cornstarch 
• 0.3 teaspoon garlic powder 
• 0.8 teaspoon ground ginger 
• 1 large onion chopped
• 1 cup onion chopped (1 small)
• 1.5 teaspoons oregano dried
• 0.3 teaspoon pepper 
• 4 servings salt and pepper to taste
• 1 pound rump steak boneless cut into thin strips
• 1 pound beef sirloin tip steaks 
• 0.3 cup soya sauce 
• 2 tablespoons vegetable oil 
• 0.5 cup water cold

Equipment

• frying pan
• pot
• dutch oven

Directions

1. Heat oil in a large Dutch oven over medium-high heat.
2. Place steaks into the pot one at a time, quickly browning on each side.
3. Remove steaks, and set aside.
4. 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.
5. 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.
6. Let simmer for about 2 minutes to thicken. Return the beef to the pot.