Ingredients:
- 2 lbs. cube steaks
- 1/3 cup flour
- 1 tbsp. sugar
- 1 tbsp. salt, divided
- 1 1/2 tsp. black pepper, divided
- 1/4 cup canola oil
- 2 tbsp. butter
- 2 celery stalks, chopped
- 1 yellow onion, thinly sliced
- 2 garlic cloves, finely chopped
- 1 tsp. Italian seasoning
- 1 tsp. paprika
- 1 1/2 cups beef broth
- 14.5 oz. can diced Italian tomatoes
- 1 tbsp. Worcestershire sauce
Directions:
- Preheat oven to 325 F.
- Place the flour and sugar in a shallow bowl; mix well.
- Season the steaks with 2 teaspoons salt and 1 teaspoon pepper. Dredge both sides of the steaks with flour, shaking off any excess.
- In a large skillet with a lid, heat the vegetable oil over medium-high heat. Cook the steaks until golden brown, about 2 minutes per side, working in batches if necessary. Set pieces aside on a plate.
- Reduce heat to medium and add the butter, celery and onion. Cook, stirring frequently, until softened and lightly golden, about 5 minutes.
- Add the garlic, Italian seasoning, paprika, 1 teaspoon salt, and ½ teaspoon pepper. Cook for about 1 minute.
- Stir in the beef broth, tomatoes and Worcestershire sauce. Bring to a boil and add the steaks. Use tongs to place the steaks in the sauce so they are just submerged and covered with the onion and tomatoes. Cover the skillet and place in the oven. Cook until the steaks are tender and easily cut with a butter knife, 2 to 2 1/2 hours.
- Season to taste. Serve with cooked noodles or mashed potatoes.
