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2 pounds Lepp’s inside round roast (ask our butchers to slice into 1/2″ thick steaks)
2 teaspoons salt
1 teaspoon freshly ground black pepper
3/4 cup all-purpose flour
½ cup vegetable oil
1 large onion, very thinly sliced
4 cloves garlic, minced
1 tablespoon tomato paste
1 (14.5-ounce) can diced tomatoes
1 teaspoon smoked paprika
1 teaspoon dried oregano
1 tablespoon Worcestershire Sauce
1 1/2 cups Lepp’s beef broth, located in our freezer section or Major Beef Paste* (1 1/2 tsp. of base mixed with 1 1/2 cups of water)
Preheat the oven to 325 degrees F.
Season the steaks with salt and pepper.
Place the flour into a pie plate or shallow dish.
Dust the pieces of meat on both sides in the flour mixture.
Cover the meat with wax paper and pound out the steaks until they are quite thin.
Dredge the pounded slices through the flour on both sides once more and set aside.
Add enough of the oil to just cover the bottom of a 4 to 5-quart Dutch oven set over medium-high heat. Add the steaks to the pan.
Cook until golden brown on both sides.
Remove the steaks to a plate and repeat until all of the steaks have been browned –
at this point I know that Helga adds more oil so that the last is as perfect as the first!
Remove the last steaks from the pot and add the onions and garlic.
Saute for 1 to 2 minutes.
Add the tomato paste and stir to combine.
Add the tomatoes, paprika, oregano, Worcestershire sauce and beef broth or paste mix and stir to combine.
Return the meat to the pot.
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 fork tender. Delicious with mashed potatoes covered in the gravy!
Major brand beef paste is available in the cold case at Lepp’s and is a great supply of concentrated broth. One teaspoon of paste, mixed with one cup of water will make one cup of broth – an excellent product to keep on hand in your fridge and full of flavour!