Prep Time::25 mins
Cook Time:: 1 hr 40 mins
Total Time:: 2 hrs 5 mins
Servings::6
Ingredients
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1 cup all-purpose flour
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
2 teaspoons paprika
1 teaspoon garlic powder
2 pounds round or rump steak, about 1 inch thick
1 1/2 tablespoons vegetable oil
1 onion, chopped
1 green bell pepper, chopped
2 carrots, peeled and sliced
8 ounces sliced mushrooms
2 (14.5 ounce) cans stewed tomatoes
1 tablespoon finely chopped fresh parsley
Directions
Stir flour, kosher salt, black pepper, paprika, and garlic powder together in a small bowl. Pound steak with a meat mallet. Sprinkle meat with flour mixture on both sides and use the meat mallet to pound the mixture into the meat.
Heat oil in a large deep skillet or Dutch oven over medium-high heat until slightly shimmering. Add meat and cook, undisturbed, until browned and releases easily from the pan, about 3 minutes. Flip steak and cook for 2 more minutes. Remove from the pan and set aside.
Add onion, bell pepper, carrots and mushrooms to the drippings in pan; cook and stir until onion is translucent, about 5 minutes. Stir in stewed tomatoes. Return steak to pan, along with any accumulated juices and bring to a simmer.
Cover, reduce heat and simmer until steak is tender, about 1 1/2 hours. Sprinkle with parsley and serve steak and tomato mixture over rice.
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