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From: madison

GRILLADES

2 1/2 pounds round steak
salt & pepper to taste
1/2 cup flour
3 Tbs. oil
2 Tbs. butter
2 large onions, chopped
1 large bell pepper, chopped
1/2 cup celery, chopped
3 cloves garlic, minced
2 cups chicken broth
2 tomatoes, chopped
1 by leaf
2 tsp. salt
1 tsp. pepper

Pound steak and cut into 2 x 3 inch pieces. Season with salt and pepper. Dredge meat in flour, shake off the excess. Heat oil in a heavy skillet and brown meat. Remove meat and set aside. Pour off fat and add butter and melt it over heat. Add onions, pepper, celery and garlic. Cook for about 15 minutes until vegetables are tender. Stir in broth, tomatoes, bay leaf, salt and pepper. Bring to boil. Reduce heat to low and simmer for 20 minutes. Return meat and juices to skillet, stirring well. Simmer partially covered for at least 1 hour or until meat is tender and gravy is thick. Adjust seasonings. Serve over hot grits. This is a favorite of the South.