Ingredients
¾ cup flour
2 tsp SIDS SALT & PEPPER
2 tsp dry mustard
1 kg cube steak
¼ cup rice bran oil
1 onion, sliced thin
2 cloves garlic, minced
3 cups beef broth
2 tbsp tomato paste
1 kg diced tomatoes
2 tbsp SIDS HOT WORCESTER SAUCE
2 tsp ground paprika
2 tsp ground thyme
2 tsp dried oregano
Directions
Mix flour, SIDS SALT & PEPPER and mustard together in a wide, shallow bowl. Dredge cube steaks in the flour mixture to coat completely.
Heat oil in a frypan over medium-high heat. Fry steaks until golden brown, 2-3 minutes per side then transfer to a slow cooker, reserving drippings in the frypan.
Sauté onion and garlic in the reserved drippings in the pan until softened, 2-3 minutes more then add to the slow cooker. Discard the oil.
Stir beef broth and tomato paste together in a bowl until the paste dissolves into the broth then add tomatoes, SIDS HOT WORCESTER SAUCE, paprika, thyme and oregano. Pour the broth mixture over the steaks in the slow cooker.
Cook on LOW until the meat is tender to the point of falling apart, 6-8 hours.
