This was a great dish to make with all the tomatoes and peppers from the garden. Simply blanch 4-5 large tomatoes, remove skins, and chop fine, instead of using canned tomatoes. I think this would also be great with some roasted chiles or peppers.
2 slices bacon (optional)
4-6 thin steaks, or 1 beef round, cut into 1/2" to 1" slices
2 tsp. kosher salt
1 tsp. freshly ground pepper
2 tsp. smoked paprika
3/4 Cup flour
1onion, sliced thin
2 -3 cloves garlic, minced
2 bell peppers, thinly sliced
1 can chopped or crushed tomatoes
1 can beef both, or 2 cup water and 2 bouillon cube
Brown bacon in bottom of cast iron pan or skillet. Set aside. Mix spices and rub onto steaks, then dip in flour. Oil your pan and brown the steaks at med-high heat for 2 min. on each side. Remove from pan and set aside. Saute onion, garlic and peppers for 2 minutes, and add tomatoes and beef broth and bring to simmer. Add steaks and spoon sauce over top. Season with salt and pepper. Crumble bacon over top. Cover for 1-2 hours. Serve over rice.