Bob loves to make this for us for Sunday dinner. It’s an easy recipe that anyone can make and it is one of those feel good fill you up meals. We like to serve it with rice or mashed potatoes. This particular recipe is courtesy of The Pioneer Woman.
Ingredients
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2 Chesapeake Gold Farm’s Top Round Steaks
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2 tsp kosher salt
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1 tsp freshly ground black pepper
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3/4 cup all-purpose flour
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1/4 cup vegetable oil
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1 large onion, thinly sliced
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2 cloves garlic, minced
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2 stalks of celery, chopped
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1 tbsp tomato paste
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1 (14.5-ounce) can of diced tomatoes
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1 tsp smoked paprika
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1 tsp dried oregano
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1 tbsp Worcestershire sauce
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1 1/2 cups beef broth
Directions
- Preheat the oven to 325 F.
- Season the steaks with salt and ground black pepper on both sides.
- Fill a pan with the flour.
- Dredge both sides of the slices of meat in the flour until coated.
- Use a needle meat tenderizer to tenderize the meat until each slice is 1/4-inch thick.
- Put the slices aside and dredge them with the flour again until coated on both sides.
- Set a 4 to 5-quart Dutch oven over medium-high heat with the vegetable oil.
- Add the steaks to the Dutch oven once the oil begins to simmer, being careful not to crowd the Dutch oven.
- Cook until golden brown, about 2 minutes on each side.
- Once all the steaks have been browned, remove them to a plate.
- After removing the last steaks from the pot, add the onions, garlic, and celery, and cook them for 1 to 2 minutes.
- Stir the tomato paste into the mixture. Then, add the tomatoes, paprika, oregano, Worcestershire sauce, and beef broth, and stir well.
- Add the meat back to the pot, submerging it in the liquid.
- Place the pot on the middle rack of the oven and cover it.
- Bake until the meat is tender, about 1 1/2 to 2 hours.