Grillades Creole

2 whole beef rounds, cut 1/2 inch thick
3 T. shortening
2 T. plain Ballard's flour
1/2 c. chopped onions
1/3 c. Del Monte tomato sauce
1 small green bell pepper, cut in half 4 garlic pods, chopped
1 bunch shallots, chopped
10 sprigs parsley, chopped
1 bay leaf
1 sprig fresh thyme
2 T. salt
1 hot pepper, or black pepper to taste
4 c. hot water

Cut beef rounds into serving pieces and fry in Dutch oven until light brown.
If you have a black iron Dutch oven, use it!
Remove meat from pot, and in drippings fry onions and flour until golden brown.
Add tomato sauce and bell pepper and cook until grease comes to surface.
Add water, meat, garlic, shallots, parsley, bay leaf, thyme, salt and pepper, and simmer covered for 1 1/2 to 2 hours, until meat is fork tender.
Bell pepper, bay leaf, thyme, may be removed before serving.

Suggestions: Serve with steamed rice, a green salad, and fruit and cheese for dessert, followed by hot
black coffee.

Will serve six.