A favorite among the French families of old New Orleans.

1 beef round, 1/2 inch thick
2 tbsp. shortening
1 1/2 tbsp. flour
1 lg. onion, sliced
2 ribs celery, chopped
2 lg. tomatoes or 1 (#2) can tomatoes
2 bay leaves
1/4 tsp. pepper
1 green pepper, minced
1 clove garlic, minced
1 tbsp. chopped parsley
1 c. hot water
1/8 tsp. basil
1/4 tsp. thyme
1 1/2 tsp. salt

Cut beef into individual servings and brown in shortening. Remove meat and set aside. Lightly brown the flour in same shortening, add onion and celery and cook until soft. Add remaining ingredients and meat.

Serves 4.

Serve with grits for breakfast, brunch or a light supper.