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
- all-purpose flour: 0.25 cup
- salt: 0.5 tsp
- ground black pepper: 0.25 tsp
- beef round steak, 1 inch thick: 1 piece (2 pound)
- vegetable shortening: 2 Tbsp
- water: 0.25 cup (or as needed)
- tomatoes: 1 can (8 ounce can, diced)
- onion: 1 piece (minced)
- green bell pepper: 0.5 piece (chopped)
- salt and ground black pepper: (to taste)
Metric Conversion
Stages of cooking
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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.
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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.
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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.
