This is an old fashioned and simple classic that my mother used to make.
Cubed steak is usually made from an inexpensive piece of round steak that is run through tenderizing blades, but it may include some parts that are difficult to digest, so I trim the pieces very well and remove any areas that are fatty or will obviously be tough.
- Four 5-ounce pieces of beef cubed steak – trim all fat or gristle
- ¼ cup flour for dusting
- ½ teaspoon Kosher salt
- ¼ teaspoon freshly ground black pepper
- ½ teaspoon smoked (preferably) or sweet paprika
- ¼ teaspoon Garlic powder
- 1 tablespoon olive oil
- 1 green bell pepper cut into strips
- 1 medium onion, sliced
- One 15-ounce can tomato sauce
- Place flour in a zip lock bag and season with salt, pepper, paprika, and garlic powder.
- Place steak pieces, in the bag to lightly coat with the seasoned flour.
- Brown the steak pieces in the olive oil in a nonstick skillet and remove to a plate.
- Saute the green pepper and onion in the same pan, stirring occasionally, until softened, 5 to 7 minutes.
- Stir in the tomato sauce, ½ cup of water, and add the steak along with any juices that have accumulated on the plate. Turn steak pieces to coat, cover and simmer for 8 to 10 minutes.