Instructions:

Yield: 10 Servings
Method: Braising


10 8 oz. each Beef bottom round
Flour as needed for dredging
Salt and pepper to taste
2 fl. oz. Oil
1 lb Onions, small dice .
2 tbsp. Garlic cloves, crushed
8 oz Celery, diced
4 oz. Flour
5 pt. Brown stock
6 oz. Tomato purée

Sachet:
2 Bay leaves
1 tsp fresh thyme
1/2 tsp. Peppercorns, crushed
8 Parsley stems


Dredge the steaks in flour seasoned with salt and pepper.

Heat the oil in a roasting pan and brown the steaks well on both sides. Rem the steaks.

Add the onions, garlic and celery; sauté until tender.

Add the flour and cook to a brown roux.

Gradually add the stock, whisking until the sauce is thickened and smooth_ the tomato purée and sachet.

Return the steaks to the braising pan, cover and cook in a 300°F (150°C) until tender, approximately 2 hours.
7 Remove the steaks from the sauce. Discard the sachet. Strain the sauce adjust the seasonings. Serve the steaks with the sauce.