Makes 10 to 12 servings

• 4 pounds boneless beef or veal round steak, about ¼-inch thick
• 1 tablespoon salt
• 1 teaspoon cayenne
• ½ teaspoon black pepper
• ½ teaspoon garlic powder
• ½ cup flour
• ½ cup vegetable oil
• 3 medium-size yellow onions, chopped
• 2 medium-size green bell peppers, chopped
• 3 ribs celery, chopped
• 3 cups whole canned tomatoes, crushed with their juice
• 2 cups beef broth
• ½ cup dry red wine
• 2 bay leaves
• ½ teaspoon dried tarragon leaves
• ½ teaspoon dried basil leaves
• ½ cup finely chopped green onions
• 3 tablespoons finely chopped fresh parsley leaves

Remove any fat from the beef or veal.  Cut into 2-inch squares.  Combine the salt, cayenne, black pepper and garlic in a small bowl.  Have the flour at hand. Lay several pieces of the meat on a cutting board and sprinkle with the seasoning mix and a little of the flour.  With a meat mallet, pound each piece of meat until slightly flattened.  Flip the pieces over and repeat the process.  Do this will of the meat. In a large, heavy pot, heat the oil over medium-high heat.  Add the meat, several pieces at a time and brown evenly on both sides.  As the meat cooks, transfer it to a platter.  When all the meat is browned, return it to the pot.  Add the onions, bell peppers and celery and cook, stirring, until the vegetables are soft and golden, 8 to 10 minutes.  Add the tomatoes and their liquid and reduce the heat to medium-low.  Add the broth, wine, bay leaves, tarragon and basil.  Stir to mix and simmer uncovered, stirring occasionally.  Cook until the meat is very tender, about 1 ½ hours.  If the mixture becomes dry, add a little water or more broth. When ready to serve add the green onions and parsley.  Serve with baked grits.