1 (3-4 lb.) round steak
1/2 c. peanut oil or regular oil
3 tbsp. butter
3 onions, chopped
2 bell peppers, chopped
1 stalk celery, chopped
1 c. beef stock
3 tbsp. flour
1 1/2 tsp. garlic powder
3 dashes Tabasco sauce
1/2 tsp. thyme
Salt, pepper & red pepper to taste
3 sprigs chopped parsley (or dried)
5 stalks green onions (opt.)
4 dashes Worcestershire sauce (opt.)
1/2 tsp. basil (opt.)

Cut meat into squares like you would use for chicken fried steak. The recipe actually says to cut in 1" by 3" strips. Season well with salt and black pepper; flour meat on all sides. Brown meat well in hot oil. Remove oil and meat from the pot. Add butter and scrape bottom of pot mixing the sediment with the butter. Add beef stock, meat and remaining ingredients except for green onions and parsley. Reduce heat to low and cover and simmer meat until tender, about 1 1/2 to 2 hours. Add green onions and parsley 10 minutes before serving. (This can be cooked in the crock pot, I cooked mine for 3 hours and 15 minutes. I had approximately 1 1/2 pounds.)