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Instructions:
1. Prepare the Steak
- Place the round steak on a cutting board and pound it with a meat mallet until about ½-inch thick. This tenderizes the meat and helps it absorb flavors.
- Cut into serving-sized pieces.
2. Coat the Steak
- In a shallow dish, mix flour, salt, pepper, and paprika.
- Dredge each steak piece in the seasoned flour, pressing to coat evenly. This creates a crust and helps thicken the sauce later.
3. Sear the Steak
- Heat oil in a large skillet or Dutch oven over medium-high heat.
- Brown the steak pieces for 3-4 minutes per side, working in batches if needed. Remove and set aside.
4. Sauté the Vegetables
- In the same pan (keeping the flavorful browned bits), sauté onions and bell peppers for 5 minutes until softened.
- Add garlic and cook for another minute.
5. Make the Sauce
- Stir in diced tomatoes (with juices), tomato paste, beef broth, and Worcestershire sauce.
- Scrape up any browned bits from the pan and bring to a gentle simmer.
6. Simmer Until Tender
- Return the steak to the pan, nestling it into the sauce.
- Cover, reduce heat to low, and simmer for 1½–2 hours, or until the meat is fork-tender. Stir occasionally, adding more broth if needed.
7. Serve & Enjoy!
- Garnish with fresh parsley if desired.
- Perfect Pairings: Mashed potatoes, buttered noodles, or rice to soak up the rich gravy.
