Round Steak Louisiana - cooking recipe

Ingredients

4 medium sweet potatoes, peeled and cut 3/4 inch thick
1 large onion, sliced
1 medium green pepper, cut in wedges
1 1/2 lbs beef round steak, cut about 3/4 inch thick
salt
2 tablespoons cooking oil
1 clove garlic, minced
3 tablespoons flour
1 (16 ounce) can tomatoes, cut up
1/2 cup beef broth
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/8 teaspoon pepper
3 dashes hot sauce

Preparation

Layer sweet potato slices, onion slices, and green pepper wedges in a 2 quart casserole.
Cut meat in a 6 serving size pieces; pound to about half the original thickness.
Sprinkle with a little salt.
In a skillet quickly brown meat in hot oil.
Transfer meat to casserole atop sweet potato mixture; reserve drippings in skillet.
Cook garlic in reserved drippings till tender but not brown.
Blend in flour.
Add undrained tomatoes, beef broth, sugar, the 1/2 teaspoons salt, thyme, pepper and hot pepper sauce.
Cook and stir till thickened and bubbly; pour over meat and vegetables in casserole.
Bake, covered, at 350 till meat and vegetables are tender about 1 1/2 hours; occasionally spoon sauce over meat and vegetables.