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Ingredients
- 2 lbs round steaks
- 1 (14 1/2 ounce) can diced tomatoes
- 1 -2 onion, chopped (to taste)
- flour (for dredging)
- salt & pepper
- oil
Method
- Note: I usually use one very large onion. If your onions are small, use two.
- Heat oil in cast iron skillet over medium high heat. Sprinkle steaks with salt and pepper and dredge in flour.
- Brown steaks on both sides in hot oil. Remove from skillet and place in oven-safe dish. (I use a 9 x 13 pyrex dish.).
- Add onions to skillet and saute until they start to brown around the edges. Pour in tomatoes and stir to loosen browned bits on bottom of skillet.
- Pour tomato mixture over steaks. Cover (I use foil) and bake at 350 for an hour or till meat is very tender.
