3 1/2 to 4 lbs. round steak, trimmed
1/2 c. bacon drippings
1/2 c. flour Bisquick
1 lg. onion, chopped
2 bunches shallots, chopped
4 stalks celery, chopped
2 lg. bell peppers, cleaned & chopped
4 cloves garlic, chopped fine
1 lg. can tomatoes, chopped
2/3 tsp. thyme
1 c. water
1 c. red wine
2 tbsp. Lea & Perrins
3 tbsp. dried parsley flakes

Cut meat into individual pieces. Pound to 1/4 inch thick. In Dutch oven brown all meat well in 1/2 of the bacon drippings removing to plate as meat is cooked. Add remaining drippings and Bisquick to make a dark roux stirring constantly. Add next 5 ingredients and saute until onions are clear (about 10 minutes) on medium heat. Add tomatoes and thyme and stir well. Add water and wine and cook stirring frequently for 10 minutes. Return meat to pot and add next 3 ingredients and lower heat. Cover and simmer until meat is tender. (Beef rounds will take longer than veal.) Serve over grits, rice, or mashed potatoes. This freezes very well.