Ingredients
- 2 pounds beef bottom round, trimmed of extra fat
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground pepper
- 3/4 cup all-purpose flour
- 1/4 cup vegetable oil or bacon drippings
- 1 large onion, thinly sliced
- 2 cloves garlic clove, minced
- 2 stalks celery, chopped
- 1 tablespoon tomato paste
- 1 (14.5-ounce) can diced tomato plants
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 tablespoon Worcestershire sauce
- 1 1/2 cups beef broth
Directions
Preheat the oven to 325 levels F.
Cut the meat using the grain into 1/2-inch thick slices and season on sides using the pepper and salt. Put the flour right into a cake pan. Dredge the bits of meat on sides within the flour mixture. Tenderize the meat utilizing a needling device, until each slice is 1/4-inch thick. Dredge the slices on sides once again and hang aside.
Add an adequate amount of the bacon drippings or vegetable oil to simply cover the foot of a four to five-quart Nederlander oven set over medium-high temperature. When the oil starts to shimmer, add some steaks towards the pan, fostering to not overcrowd. Prepare until golden brown on sides, roughly 2 minutes per side. Take away the steaks to some plate and repeat until all the steaks happen to be browned.
Take away the last steaks in the pot and add some onions, garlic clove, and celery. Saute for one to two minutes. Add some tomato paste and stir to mix. Next add some tomato plants, paprika, oregano, Worcestershire sauce and beef broth and stir to mix. Return the meat towards the pot, submerging it within the liquid. Cover the pot and put it within the oven around the middle rack. Prepare for 1 1/2 to two hrs or before the meat is tender and failing.
Recipe thanks to Alton Brown, 2006