Description
A hearty and tender round steak slow-simmered in a rich tomato and beef broth sauce with sautéed onions, bell peppers, and garlic. This comforting dish is perfect for a cozy family meal and pairs beautifully with mashed potatoes, rice, or noodles.
Ingredients
Scale
Meat
- 1½ to 2 lbs round steak, cut into 4–6 portions
Coating
- ½ cup all-purpose flour
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon paprika (optional)
Vegetables & Aromatics
- 1 large onion, sliced
- 1 bell pepper, sliced (any color)
- 2 cloves garlic, minced
Liquids & Oils
- 2 tablespoons olive oil
- 1 (14.5 oz) can diced tomatoes (with juice)
- 1½ cups beef broth
Garnish
- Fresh parsley, chopped (for garnish, optional)
Instructions
- Prepare the Steak: Place steak pieces on a cutting board and cover with plastic wrap. Pound each piece with a meat mallet or rolling pin until about ½ inch thick. Season both sides with salt and pepper.
- Dredge the Steak: In a shallow bowl, combine the flour, paprika, salt, and pepper. Dredge each steak piece in the flour mixture, shaking off excess to ensure an even coating without clumps.
- Sear the Steak: Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add steak pieces in batches and sear them for 2–3 minutes per side until nicely browned. Remove the seared steak and set aside.
- Sauté Vegetables: In the same skillet, add sliced onions and bell peppers. Cook for 4–5 minutes until softened and fragrant. Add the minced garlic and cook for an additional 30 seconds to release its aroma.
- Deglaze and Simmer: Pour in the diced tomatoes with their juice and beef broth. Stir well, scraping the bottom of the pan to release all the browned bits which add depth to the sauce.
- Simmer the Steak: Return the seared steak to the pan, nestling it into the sauce. Cover with a lid, reduce heat to low, and let it simmer gently for 1½ to 2 hours until the beef becomes fork-tender and infused with flavor.
- Finish and Serve: Taste the sauce and adjust seasoning if needed. Garnish with freshly chopped parsley and serve hot over mashed potatoes, rice, or noodles for a fulfilling meal.
Notes
- For extra tenderness, make sure to simmer the steak on low heat to avoid drying out the meat.
- Pounding the steak to ½ inch thickness helps it cook evenly and become more tender.
- Feel free to use any color bell pepper, or even a mix for more vibrant presentation.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.
- Serve with creamy mashed potatoes or buttered noodles for a classic pairing.
