- 2 pounds round steak
- 2 teaspoons salt
- 1 teaspoon black pepper
- 3/4 cup gluten free flour
- 1/4 cup vegetable oil or bacon drippings
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon tomato paste
- 1 (14.5-ounce) can diced tomatoes
- 1 teaspoon dried oregano
- 1 tablespoon Worcestershire sauce
- 2 cups beef broth
Preheat the oven to 325 degrees F.
Cut the meat into 1/2-inch slices and season on both sides with the salt and pepper. Dredge the pieces of meat in the gluten free flour until it’s completely covered.
Add enough of the bacon grease or oil to just cover the bottom of a 4 to 5-quart dutch oven and set it over med/high heat. When the oil begins to shimmer add the steak to the pan, but don’t overcrowd. Cook for about 2 minutes per side until golden brown. Remove the steaks to a plate and repeat until all of the steaks have been browned.
Add the onions to the pot. Saute for several minutes and use a wooden spoon to get up the brown bits from your pan, which will add flavor and make it easier to clean your pan later! Cook the garlic for the last 30 seconds.
Add the tomato paste and stir. Then pour in the tomatoes, oregano, Worcestershire sauce and beef broth. Stir and then return the meat (and accumulated juices) to the pot, submerging it in the liquid. Cover and place in the oven on the middle rack.
Cook for 1 1/2 to 2 hours or until the meat is tender and falling apart.