Description
An old family favorite salvaged from our 30-plus-year-old cookbook. We like this served over egg noodles. I like to increase the tomatoes to a 15 ½-ounce can, and I use a full green pepper and add a teaspoon of paprika.
Ingredients
- ¼ cup all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 (2 pound) beef round steak, 1 inch thick
- 2 tablespoons vegetable shortening
- ¼ cup water, or as needed
- 1 (8 ounce) can diced tomatoes
- 1 onion, minced
- ½ green bell pepper, chopped
- salt and ground black pepper to taste
Instructions
- Mix flour
- 1/2 teaspoon salt
- and 1/4 teaspoon black pepper together in a bowl. Sprinkle half the flour mixture on one side of round steak pieces; pound steak until coating is absorbed. Flip steak and coat with remaining flour mixture; pound steak until coating is absorbed. Cut steak into 6 pieces.
- Melt shortening in a large skillet over medium heat; place steak pieces in the hot shortening. Cook until browned
- 7 to 10 minutes per side. Cover and simmer until tender
- about 1 hour
- adding water as needed.
- Turn steak pieces over and add tomatoes
- onion
- and green bell pepper to the skillet. Season with salt and black pepper. Simmer until vegetables are tender
- about 30 more minutes.
Prep Time: 15 mins
Cook Time: 1 hr 45 mins
Total Time: 2 hrs
Servings: 6