Ingredients

1 lb round steak, cut into serving size pieces
1/4 teaspoon salt
1/8 teaspoon pepper
2 tablespoons all-purpose flour
1 tablespoon cooking oil
10 slices onion (I used 2 medium onions, sliced)
1 garlic clove, minced (I used garlic powder)
1 (16 ounce) can tomato, with liquid chopped (I used 14 1/2 ounce can)
1/4 cup mild or medium or hot picante sauce (I used chili sauce)
1/4 cup beef broth

Directions

Sprinkle meat with salt and pepper.Using a mallet, pound all of the flour into the meat.In a skillet, heat oil over medium-high heat.Brown the meat on both sides.Arrange onion slices over the meat.Combine the remaining ingredients and pour over the onions.Cover and simmer until the meat is tender, about 45 minutes or an hour (mine took about 1 hour and 30 minutes).Remove meat and keep warm (I did not remove the meat–just went to the next step).Cook the sauce until it is reduced and thickened, about 5 minutes.Season to taste with additional salt and pepper, if desired.Pour sauce over meat (that is if you took the meat out).Serve immediately.