- 1 pound beef bottom round, tenderized by butcher
- 1 teaspoon salt
- 1 teaspoon black pepper
- 3/4 cup all-purpose flour
- 1/4 cup vegetable oil
- 1 large onion, thinly sliced
- 2 cloves garlic, minced
- 1 tablespoon tomato paste
- 1 14.5-ounce can diced tomatoes
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 tablespoon Worcestershire sauce
- 1 1/2 cups beef broth
Season the steak on both sides with the salt and pepper.
Dredge the pieces of meat on both sides in the flour.
Add vegetable oil to cover the bottom of a large skillet over medium-high heat.
Add the steaks to the pan.
Cook until golden brown on both sides.
Remove the steaks to a plate and repeat until all of the steaks have been browned. Set aside.
Add the onions and garlic to pan and saute for 1 to 2 minutes.
Add the tomato paste and stir.
Add the tomatoes, paprika, oregano, Worcestershire sauce and beef broth and stir to combine.
Return the meat to the pot, covering it in the liquid.
Bring to a boil.
Cover the skillet.
Reduce heat to a simmer.
Cook for 1 1/2 hours or until the meat is fork-tender.