Creole Steaks

• 1 large onion, chopped
• 1/4 cup chopped green pepper
• 1/4 cup chopped celery
• 4 tablespoons canola oil, divided
• 3 garlic cloves, minced
• 1 tablespoon all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon dried thyme
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon pepper
• 2 cans (14-1/2 ounces each) fire-roasted diced tomatoes, undrained
• 1/4 teaspoon hot pepper sauce
• 1 tablespoon lemon juice
• 4 beef cube steaks (4 ounces each)
• Additional salt and pepper

1. In a large skillet, saute the onion, green pepper and celery in
2. 2 tablespoons oil until crisp-tender. Add garlic; cook 1 minute longer. Stir in the flour, salt, thyme, cayenne and pepper.
3. Add tomatoes and pepper sauce; bring to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes or until thickened, stirring occasionally. Remove from the heat; stir in lemon juice and keep warm.
4. Sprinkle steaks with salt and pepper to taste. In another large skillet, cook steaks in remaining oil over medium heat for 3-4 minutes on each side or until no longer pink. Serve with sauce.

onion, green pepper, celery, canola oil, garlic, flour, salt, thyme, cayenne pepper, pepper, tomatoes, hot pepper sauce, lemon juice, beef, salt

Taken from www.tasteofhome.com/recipes/creole-steaks/ (may not work)