Servings: 4 servings
Calories: 350kcal
Equipment
- Skillet or Dutch Oven
- Meat Mallet
- Shallow Dish
Ingredients
For the Steak
- 2 pounds round steak Tenderized and cooked slowly to perfection.
- to taste salt Season generously.
- to taste pepper Season generously.
- 1/2 cup all-purpose flour For dredging the steak.
For the Sauce
- 2 tablespoons olive oil For sautéing.
- 1 medium onion, chopped Adds sweetness.
- 2 cloves garlic, minced For aromatic kick.
- 1 can (14.5 ounces) diced tomatoes, with juice Base of the sauce.
- 1 cup beef broth Adds flavor.
- 1 tablespoon Worcestershire sauce Enhances complexity.
- 1 teaspoon dried thyme Earthy note.
- 1 teaspoon paprika Adds warmth.
For Garnish
- to taste fresh parsley, optional Adds color and freshness.
Instructions
Preparation Steps
- Pound the steak to about 1/2 inch thickness and season with salt and pepper.
- Dredge the meat in flour, shaking off excess.
- Heat the skillet over medium-high heat and add olive oil.
- Brown the steak on both sides for about 3–4 minutes each.
- Sauté the chopped onion and bell pepper until softened, about 5 minutes.
- Add minced garlic and cook for 1 more minute.
- Combine diced tomatoes, beef broth, Worcestershire sauce, thyme, paprika, and bay leaf.
- Return the browned steak to the skillet and cover with sauce.
- Reduce heat to low, cover, and simmer for 1.5 to 2 hours.
- Remove bay leaf before serving.
- Garnish with fresh parsley if desired.
- Serve with mashed potatoes, rice, or crusty bread.
Notes
Pound the meat evenly and remember to season generously. Brown steak well for rich flavor. Simmer low for tenderness.
Nutrition
Serving: 1serving | Calories: 350kcal | Carbohydrates: 20g | Protein: 28g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 12g | Cholesterol: 80mg | Sodium: 600mg | Potassium: 800mg | Fiber: 2g | Sugar: 4g | Vitamin A: 500IU | Vitamin C: 20mg | Calcium: 30mg | Iron: 3mg
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