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Ingredients
1 Cup All-Purpose Flour for dredging; use only what adheres
1 Tbsp. Kosher Salt
1½ Tsp. Ground Black Pepper freshly ground
2 Tsp. Paprika
1 Tsp. Garlic Powder- 2 Lbs. Round or Rump Steak about 1" thick
1½ Tbsp. Vegetable Oil
1 Large Yellow Onion chopped
1 Large Green Bell Pepper chopped
2 Large Carrots peeled and sliced
8 Oz. Mushrooms sliced- 2 14.5 oz. cans Stewed Tomatoes with juices
1 Tbsp. Parsley fresh, finely chopped
Equipment
1 Meat mallet (For tenderizing the steak.)
Equipment images are illustrative. Exact products may vary.
Instructions
- Mix flour, kosher salt, pepper, paprika, and garlic powder in a shallow dish. Tenderize the steak with a meat mallet, then sprinkle both sides with some of the flour mixture and pound it lightly into the meat. Cut into six portions if needed to fit the pan. Shake off loose flour and discard the unused dredge after contact with raw beef.
- Heat the oil in a large deep skillet or Dutch oven over medium-high heat. Brown the beef about 3 minutes on the first side and 2 minutes on the second, working in batches if necessary. Transfer to a plate; it will finish cooking in the braise.
- Add onion, bell pepper, carrots, and mushrooms to the pan. Cook, stirring, about 5 minutes, until the onion softens. Stir in the stewed tomatoes with their juices and scrape up browned bits. Return the steak and collected juices and bring to a gentle simmer.
- Cover and lower the heat. Simmer gently about 1½ hours, until the beef is fork-tender, allowing longer if needed. Check occasionally, turning the pieces and adding a small splash of water if the sauce becomes too thick or begins to stick. Sprinkle with parsley and serve with the tomato-vegetable sauce.
Notes
Makes six servings. This is a slow braise, so tenderness matters more than a fixed cooking time. The flour mixture is a dredge; unused flour is discarded. Rice, mashed potatoes, or noodles may be served alongside and are separate from the ingredient amounts. The 2-hour-5-minute total is an estimate.
