Steak with Creole Gravy

1 round steak or sirloin steak
3 tablespoons all-purpose flour, divided
3 tablespoons oil or solid shortening
1 onion, sliced
2 garlic cloves, finely chopped
1/4 cup chopped bell pepper
1/4 cup chopped celery
1 (10 ounce) can whole tomatoes or stewed tomatoes, undrained
1/4 teaspoon black pepper
1/4 teaspoon red pepper
1/4 teaspoon salt
1/4 teaspoon Worcestershire sauce
1/4 cup water, if needed
1 beef bouillon cube

Slice steak into strips and flour the meat strips with 1 tablespoon flour. Set aside.

Heat oil in skillet and brown flour beef strips in hot oil. Remove browned beef from oil and set aside.

Scrape skillet to pick up browned crusted bits on the bottom of skillet. Add remaining 2 tablespoons flour to oil and crusty bits and stir over medium heat to make a brown roux.

Stir onions, garlic, bell pepper and celery into roux. Cover skillet and cook vegetables in the roux for 5 minutes or until softened.

Return beef strips to the vegetables. Stir in canned tomatoes, black pepper, red pepper, salt and Worcestershire sauce. Cover skillet and cook for 5 minutes to meld seasonings with beef and vegetables.

Stir in bouillon cube and additional water if needed to make an ample gravy. Stir to dissolve bouillon cube.

Cover skillet and simmer for 1 hour or until beef is fork tender and gravy thickened.

Serves 4.

Serve over rice.