Description
Tender, fork-tender beef steaks simmered in a rich tomato-onion gravy until meltingly soft. This classic comfort-food dish combines lightly floured beef, sautéed vegetables, and aromatic herbs in a savory sauce that’s perfect over mashed potatoes or buttered noodles.
Ingredients
1½ pounds beef round steaks or cube steaks, each about ½ inch thick
Salt and freshly ground black pepper
¼ cup all-purpose flour
2 tablespoons vegetable oil
1 large yellow onion, thinly sliced
1 green bell pepper, seeded and sliced into strips
2 garlic cloves, minced
1 can (14.5 ounces) diced tomatoes, undrained
1 cup beef broth
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme
½ teaspoon smoked paprika
Fresh parsley leaves, for garnish (optional)
Instructions
Pat the steaks dry and season both sides generously with salt and pepper. Lightly dredge each steak in flour, shaking off any excess, and set aside. Heat the vegetable oil in a large heavy skillet over medium-high heat until shimmering. Add the steaks in a single layer and sear until golden brown on each side, about three minutes per side. Transfer the steaks to a plate and cover loosely to keep warm.
Reduce the heat to medium and add the sliced onion and bell pepper to the skillet. Sauté until the onion begins to soften and turn translucent, about five minutes. Stir in the minced garlic and cook for another minute until fragrant.
Pour in the diced tomatoes with their juices and scrape up any browned bits from the bottom of the pan. Add the beef broth, Worcestershire sauce, thyme, and smoked paprika. Stir until well combined and bring the mixture to a gentle simmer. Return the seared steaks to the skillet, nestling them into the sauce and vegetables.
Cover the skillet, reduce the heat to low, and simmer until the steaks are tender and the flavors have melded, about 45 minutes. Uncover and cook for an additional five to ten minutes if you prefer a thicker gravy. Taste and adjust seasoning with salt and pepper as needed.
Transfer the steaks to a platter, spoon the tomato-onion gravy over the top, and garnish with fresh parsley leaves if desired. Serve immediately over mashed potatoes, rice, or egg noodles.
Notes
For even more tender results use cube steaks, which break down more quickly during simmering. Add sliced mushrooms or a handful of peas to the sauce in the last ten minutes of cooking for extra vegetables. To make ahead, prepare through the simmer step, cool, and refrigerate; reheat gently on the stovetop and add a splash of beef broth if the sauce has thickened too much. Leftovers keep in an airtight container in the refrigerator for up to three days and reheat beautifully.