Ingredients
– 3 pounds round steak or sirloin steak
– ½ cup flour for dipping
– 1 teaspoon pepper
– ¼-½ teaspoon chili powder optional
– 2-3 Tablespoons oil for frying
– 2 onions cut in slivers or large chunks
– 56 ounces whole tomatoes 2 large cans (or 1 can diced tomatoes and one can whole tomatoes)
– Salt and freshly ground black pepper to taste
Instructions
– Preheat oven to 350°F.
– Mix together flour, pepper, and chili powder, if using. Using meat mallet, pound beef thin (about ½ inch). Dredge meat in flour on both sides. Discard remaining flour.
– On medium high heat, add 1 Tablespoon oil to skillet and brown meat for 1 minute on each side. – Add meat to large casserole dish (cut meat to fit if required). Brown in batches, adding oil as needed.
– Add 1 Tablespoon oil and onions to skillet. Cook for approximately 4-5 minutes, until lightly browned (onions may not be cooked through). Add onions on top of meat.
Notes:
– Optional cooking method: Preheat oven to 275°F. Double recipe, leaving pieces of meat slightly larger. Bake for 6-8 hours.
– Slow cooker method: Use 5-6 pounds of meat, and double remaining ingredients. A browned meat, onions, and tomatoes to Crock Pot. Cook on low for 8-10 hours. Make a cornstarch slurry (3 Tablespoons water and 3 Tablespoons cornstarch). Slowly add to liquid in slow cooker, stirring carefully, until reaches desired thickness.
