2 lb. top round, cut into serving-size pieces
salt and pepper
Season the meat with the salt and pepper; don't skimp on the salt. Dredge in flour, tapping off the excess. Tenderize with your device of choice. Dredge again in flour, tap off excess. Heat 1/4 cup oil in pan; when oil shimmers, brown a few pieces of meat about 3 or 4 minutes on each side. Do not crowd. Remove when browned to plate. Repeat with remaining pieces.
2 onions, peeled, halved, sliced
1 green bell pepper, seeded, sliced (AB's recipe called for celer; we didn't have any.)
3 garlic cloves, minced
Add onions and bell pepper to pan. Saute a few minutes. Add the garlic.
1 tablespoon tomato paste
Add paste to the pan with the vegetables. Stir to coat. Add the garlic.
Add to the pan:
1 teaspoon smoked paprika
1 teaspoon oregano
1 tablespoon Worcestershire sauce
28 oz. can chopped tomatoes (AB's recipe called for 14 1/2 oz can.)
1 1/2 cups beef broth (used water and a boullion cube)
Bring to a boil. Add the meat and accumulated juices back to the pan. Push the meat in so it's nestled in the sauce. Cover; transfer to preheated 325 oven. Bake for 1 1/2 to 2 hours, until meat is fork tender.
It's been in the oven over an hour, and the house smells fantastic. Can't wait to try it with nice steamed rice and some mixed vegetables on the side.