(Tinka)

1 ½ Tbsp. salt     tsp. pepper
1 lb. bacon    ½ cup flour
2 cups chopped onions  ¾ cup chopped celery with leaves
6 thinly sliced green peppers  1 cup red pepper, chopped
3 cups chopped green onions  3 cloves garlic, minced
3 cups chopped tomatoes (or less) 1 tsp. thyme
3 bay leaves    Tabasco to taste
Worcestershire sauce   1 ½ cups red wine
¾ cups fresh chopped parsley
6 lbs. round steak, cut into serving pieces

Salt and pepper round steak.  In a heavy Dutch oven, cook bacon.  Remove.  Brown round steak in drippings.  Remove meat.  Add flour to drippings, stirring constantly.  Add vegetables, (except tomatoes),  and cook until wilted.  Add tomatoes (just enough to add a pink color – mixture should retain its brown color).  Add seasonings and red wine.  Place meat in roux, cover, and cook slowly for about 1 hr.  Remove bay leaves and stir in parsley. 

Note:  Overnight refrigeration enhances the flavor.  If too thick, add a small amount of warm water or beef broth.