3 lbs. Inside Round Steak, tenderized
2 15.5 oz. cans fire roasted diced tomatoes
1 15.5 oz. can crushed tomatoes
1 12 oz. can tomato paste
2 teaspoons Worcestershire sauce
1 large yellow onion, sliced
2 green bell peppers, sliced
5 cloves garlic, minced
2 teaspoons dried thyme
2 teaspoons paprika
Salt and Pepper to taste
Flour and oil for dredging and searing
In a large bowl, mix tomatoes, crushed tomatoes, tomato paste, Worcestershire, onion, peppers, garlic, thyme and paprika.
In a pie pan, add a 1/3 cup flour and season with salt and pepper and mix well. Dredge tenderized steak cutlets on both sides in flour. In a large skillet, heat a couple tablespoons of oil over medium heat. Add steak cutlets and brown on both sides, about 3-4 minutes. Remove to a dish. Coat a 9 x 13-inch baking dish with cooking spray and add steak cutlets. Cover with tomato mixture. Cover the baking dish and bake in a 325-degree oven for 1½-2 hours. Serve with mashed potatoes, rice or pasta.