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Created by the Genie — AI-generated, review before relying on it
Tender round steak braised low and slow in a rich tomato gravy with onions and bell peppers until fork-tender. A comforting, old-fashioned dinner perfect over mashed potatoes.
AI-assisted estimate — always verify allergens and dietary suitability yourself.
Step 1
Season the round steak pieces with salt and black pepper, then dredge in the flour, shaking off the excess.
Step 2
Heat the vegetable oil in a large Dutch oven over medium-high heat.
Step 3
Brown the steak pieces on both sides, about 3 minutes per side, then remove and set aside.
Step 4
Add the onion and bell pepper to the pot and cook until softened, about 5 minutes.
Step 5
Stir in the diced tomatoes and beef broth, scraping up any browned bits from the bottom of the pot.
Step 6
Return the steak to the pot, cover, and reduce heat to low.
Step 7
Simmer for 1 1/2 to 2 hours, until the steak is fork-tender and the gravy has thickened.
Step 8
Serve the steak topped with the tomato gravy, mashed potatoes on the side if desired.
AI-estimatedThese values are estimated by AI from the ingredient list and are approximate — not a substitute for a verified nutrition label. Actual values vary with brands, portions, and preparation.
