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3 slices shoulder steak
1/4 cup flour
1 onion, diced
2 stalks celery, diced
1 green pepper, diced
1/2 pound mushrooms, sliced
1 cup Gefen Tomato Juice
1 tablespoon brown sugar
1 bay leaf
Cut steak into bite-size pieces.
Coat with flour and brown in oil on both sides.
Place vegetables, tomato juice, sugar and bay leaf into pot.
Add coated meat and cook for an hour and a half, covered, or until tender. Serve over cooked rice or potatoes.
Styling and Photography by Tamara Friedman
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