1 1/2 lbs. beef round or tip steak, cut in 1/2 inch thick
1/4 c. Crisco
1 can (8 oz.) tomato sauce
1 1/4 c. water
1/4 c. chopped onion
1 tsp. salt
1/2 tsp. pepper
2 tsp. Worcestershire sauce
3 tbsp. Brown Roux or 1/2 c. cold water & 1/4 c. flour

Partially freeze meat and cut meat in strips 3 inches long and 1/4 inch wide. In large skillet, brown meat strips in hot Crisco. Drain off excess fat. Add reserved liquid, the water, onion, garlic, salt and pepper to meat in skillet. Cover and simmer 50 to 60 minutes or until meat is tender. Cover and stir in the Worcestershire sauce. Stir in the brown roux. Cook and stir until thickened and bubbly. Serve over hot cooked rice.