Instructions: Pound into the steak as much of the flour as possible. Use a wooden meat mallet. It not only draws and absorbs meat flavor but thickens the gravy to the right consistency.

Heat oil, and brown the floured meat on both sides. Do this over a steady medium heat but brown it well. (It may take 2O to 30 minutes to get properly done). Dust the cayenne pepper and the herbs over the meat. Scatter sliced onion, pepper slices, and diced celery around the meat. Add garlic, salt and pepper, and carefully pour the red wine and broth on, around, and under the steak. Cover closely and simmer over low heat (225 to 250 degrees if using an electric skillet) for about 2 hours or until meat tests tender with a fork.

Baste the meat as often as convenient, turning the steak two or three times in the process and scraping up and stirring in the browned flour under the meat in process. Add liquid (hot water or a mix of hot broth and wine) if need be so the gravy ends up with the right consistency.

This recipe yields 6 servings.

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