| Level: | Easy |
| Total: | 3 hr 15 min |
| Prep: | 45 min |
| Cook: | 2 hr 30 min |
| Yield: | 4 to 6 servings |
Ingredients
- 2 pounds beef bottom round, trimmed of excess fat
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 3/4 cup all-purpose flour
- 1/4 cup vegetable oil or bacon drippings
- 1 large onion, thinly sliced
- 2 cloves garlic, minced
- 2 stalks celery, chopped
- 1 tablespoon tomato paste
- 1 (14.5-ounce) can diced tomatoes
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 tablespoon Worcestershire sauce
- 1 1/2 cups beef broth
Instructions
- Preheat the oven to 325 degrees F.
- Cut the meat with the grain into 1/2-inch thick slices and season on both sides with the salt and pepper. Place the flour into a pie pan. Dredge the pieces of meat on both sides in the flour mixture. Tenderize the meat using a needling device, until each slice is 1/4-inch thick. Dredge the slices on both sides once more and set aside.
- Add enough of the bacon drippings or vegetable oil to just cover the bottom of a 4 to 5-quart Dutch oven set over medium-high heat. Once the oil begins to shimmer, add the steaks to the pan, being careful not to overcrowd. Cook until golden brown on both sides, approximately 2 minutes per side. Remove the steaks to a plate and repeat until all of the steaks have been browned.
- Remove the last steaks from the pot and add the onions, garlic, and celery. Saute for 1 to 2 minutes. Add the tomato paste and stir to combine. Next add the tomatoes, paprika, oregano, Worcestershire sauce and beef broth and stir to combine. Return the meat to the pot, submerging it in the liquid. Cover the pot and place it in the oven on the middle rack. Cook for 1 1/2 to 2 hours or until the meat is tender and falling apart.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 478 |
| Total Fat | 28 g |
| Saturated Fat | 8 g |
| Carbohydrates | 20 g |
| Dietary Fiber | 3 g |
| Sugar | 4 g |
| Protein | 35 g |
| Cholesterol | 113 mg |
| Sodium | 815 mg |
Reviews
I love this recipe. But to make it easier, I use cube steak already tenderized saves 15 to 20 minutes of Prep time and just as wonderful.
I made this for supper tonight. It was a great hit with my family! My husband went back for three helpings! We had it with white rice but next time we might have mashed potatoes!
Absolutely delicious. I will be on the watch for inexpensive cuts of beef. This recipe was very straightforward and we ended up with a delicious meal over our leftover Thanksgiving mashed potatoes. Thank you!
This is a fantastic dish. Our entire family loves it (including the kids!!). I often start it in a skillet and finish it in the slow cooker. Occasionally, I substitute venison steak for the beef. Delicious.
Very, very good!!!!
Made this last night…. Fantastic.. The flavor profile on this recipe is very good.. Lots of deep flavors and very tender meat..
This recipes got rave reviews from my impromptu dinner party. Mashed potatoes and corn on the cob rounded out the meal. Shared the recipe with my guests
Great recipe! Followed directions but did add some sliced colored peppers. Took it over the top. Will definitely make it again. Thank you Alton for another great recipe!
I need to prepare it at home for a crowd of 30. Do I multiply the present recipe by 5?
This was wonderful. I added mash and baby peas as my sides.