Recipe by Bruce & Casey Lau
This is from one of my favorite Food Network shows, "Good Eats". It reminds me of how my mom used to make it.
Top Review by NorthwestGal
Very tasty. We used the sauce to moisten our extra dish of roasted potatoes that I served with this dish. I really enjoyed the Worcestershire sauce in this, too. It really flavored the sauce nicely. Thanks, Wendelina. Made for ZWT7, Mischief Makers.
- 2 lbs beef bottom round steaks, trimmed of excess fat
- 2 teaspoons kosher salt
- 1 teaspoon fresh ground black pepper
- 3⁄4 cup all-purpose flour
- 1⁄4 cup vegetable oil or 1⁄4 cup bacon drippings
- 1 large onion, thinly sliced
- 2 garlic cloves, minced
- 2 stalks celery, chopped
- 1 tablespoon tomato paste
- 1 (14 1/2 ounce) can diced tomatoes
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 tablespoon Worcestershire sauce
- 1 1⁄2 cups beef broth
Directions See How It's Made
- 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.