Gather your ingredients so that you have everything close at hand on the counter or table. Prepare vegetables using a food processor or knife and grater.
Prepare the Steaks
If needed, tenderize the round steaks with a meat tenderizing mallet.
Combine all-purpose flour, kosher salt and freshly ground black pepper on a plate and mix together. Dredge steaks in flour on both sides until completely covered.
In a large skillet cook steaks in hot oil for 3-4 minutes until brown on each side. Remove from skillet and keep warm.
Prepare the Sauce
Using the same skillet heat the butter on low and saute the garlic and onion until tender. Add prepared carrots, green peppers, and celery. Cook for 2-3 minutes until tender.
Stir in petite diced tomatoes, beef broth, red wine vinegar, Worcestershire sauce, and dried parsley and oregano. Bring to a boil and cook until reduced by half.
Nestle the steaks in the tomato mixture. Cover with a lid, and simmer on low heat for 50 minutes until the steaks are tender. This recipe will serve 4-6 people.
Notes
*Unless otherwise indicated all butter on this recipe site is salted.