Ingredients

• 1 cup all-purpose flour
• 1 tablespoon kosher salt
• 1.5 teaspoons ground black pepper
• 2 teaspoons paprika
• 1 teaspoon garlic powder
• 2 pounds round or rump steak
• 1.5 tablespoons vegetable oil
• 1 onion
• 1 green bell pepper
• 2 carrots
• 8 ounces sliced mushrooms
• 2 , 14.5 ounce
• 1 tablespoon fresh parsley

Instructions

1. 1 Stir flour, kosher salt, black pepper, paprika, and garlic powder together in a small bowl. Pound steak with a meat mallet. Sprinkle meat with flour mixture on both sides and use the meat mallet to pound the mixture into the meat.
2. 2 Heat oil in a large deep skillet or Dutch oven over medium-high heat until slightly shimmering. Add meat and cook, undisturbed, until browned and releases easily from the pan, about 3 minutes. Flip steak and cook for 2 more minutes. Remove from the pan and set aside.
3. 3 Add onion, bell pepper, carrots and mushrooms to the drippings in pan; cook and stir until onion is translucent, about 5 minutes. Stir in stewed tomatoes. Return steak to pan, along with any accumulated juices and bring to a simmer.
4. 4 Cover, reduce heat and simmer until steak is tender, about 1 1/2 hours. Sprinkle with parsley and serve steak and tomato mixture over rice.

Nutrition per serving