Why You’ll Love This Recipe
It’s made with simple, budget-friendly ingredients. The meat becomes incredibly tender and flavorful through slow cooking. It’s a comforting, nostalgic meal that everyone enjoys. It can be made ahead and reheats beautifully. Pairs well with a variety of side dishes.
Kitchen Equipment You’ll Need
Large skillet or Dutch oven
Cutting board and knife
Mixing bowl
Measuring cups and spoons
Tongs or spatula
Lid or foil for covering
Tips for Success
Use cubed steak or pound round steak with a meat mallet to tenderize. Sear the meat before simmering to develop flavor. Don’t rush the cooking time—low and slow is key. Stir occasionally to prevent sticking and ensure even cooking. Taste and adjust seasoning before serving.
Ingredients
2 pounds round steak, tenderized or cubed
1/2 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons vegetable oil
1 large onion, sliced
1 bell pepper, sliced (optional)
3 cloves garlic, minced
1 can (14.5 oz) diced tomatoes with juice
1 cup beef broth
1 tablespoon Worcestershire sauce
1/2 teaspoon paprika
1/2 teaspoon dried thyme
Directions
In a shallow bowl, mix flour with salt and pepper. Dredge the steaks in the seasoned flour, coating both sides. In a large skillet or Dutch oven, heat oil over medium-high heat. Sear steaks for 2–3 minutes per side until browned. Remove and set aside. In the same pan, add onions and bell peppers (if using) and sauté until soft, about 5 minutes. Add garlic and cook for 1 minute more. Stir in diced tomatoes, beef broth, Worcestershire sauce, paprika, and thyme. Bring to a simmer. Return steaks to the skillet, nestling them into the sauce. Cover and reduce heat to low. Simmer for 1.5 to 2 hours until the meat is tender. Stir occasionally and add a splash of broth if needed. Serve hot with mashed potatoes or rice.
Additional Tips or Variations
Add mushrooms for an earthy flavor. Use tomato sauce instead of diced tomatoes for a smoother gravy. Add a splash of red wine for depth. Swap in pork steaks for a variation. Serve with buttered egg noodles for a change from potatoes.