Meatloaf Chopped Steak & Tomato Gravy

2.0 cup, chopped Onions, raw
0.2 cup, chopped Green Peppers (bell peppers)
0.2 cup Tomato Paste
16.0 oz Beef, Ground Round 85/15 lean, 1lb (by Pandorass)
2.0 tbsp Salt, Pepper, Onion powder, Garlic Powder, Parsley
423.0 gram Red Gold Tomatoes, diced 14.5oz can (by Pandorass)

In medium mixing bowl combine Ground Round, half of the onions (I like to use both white and purple to give the chop steaks a lot of color), green peppers, & spices... Start with salt and pepper and get all the meat covered lightly... Then use about a teaspoon or two of onion powder and the same of garlic powder... A quarter cup of parsley flakes and about a third of a cup of dried green onion flakes... I like mine with just a little hint of Italian, so I add about a teaspoon of Basil, but you can use your spice of choice here, such as oregano... Now, after all these are mixed in I also add a few dashes of chili powder, just enough to barely season not enough to overpower... Add 2 tablespoons of tomato paste to the mixture, then with gloved hands squish it all up together, getting it mixed thoroughly...TIP: The tomato paste acts as a binder instead of using egg... next divide up the meat mixture into 5 to 6 even balls about 3 oz a piece... Then slowly mold them out in to long-flat loafs/rectangles, that measure from the bottom of your palm to your fingertips so they're like a long rectangle pattie, now if you want them thicker you can reduce the amount of patties to the 1 lb of Ground Round, instead of 5 to 6 you can get 3 to 4 depending on the thickness you want... in a skillet begin sweating about a quarter cup of onions and a little margarine... I never use more than a tablespoon and always Country Crock Shedd's spread light... It gives the lean meat just enough fat to make the gravey be more tasty... Once the onions have just barely started to carmelize, add your patties into the pan or your steak loafs, whatever you want to call them... Then do a nice browning caramelisation on both sides using bottled water with two capfuls of Kitchen Bouquet in it to help enhance the meat drippings that come out while cooking...Watch your heat, Do not cook out all the juices... Cook slowly, but not too slowly...once you have the meat browned on both sides and a pan gravy, barely coming up to halfway on the steaks, you want to add the can of diced tomatoes (I like Red Gold) at this point on the tomatoes I usually keep them over to the side before I mix them into the gravy... this is so that I can lightly spice the diced tomatoes without respicing the meat... Once you do that slowly incorporate the tomatoes into the gravy juices together and continue to let it simmer in the meat with the tomatoes and juices and add another handful of chopped onions... Turn your heat to low put the lid on and let it simmer for about 25 to 30 minutes checking it every so often and giving just a little stir... I use a spatula to do all this in order not to break up my chopped steaks...Mangia!= Serving Size: Makes about 5 to 6 steaks hand lengths, palm to fingertips

Number of Servings: 6.0

Recipe submitted by SparkPeople user PANDORASS.