A hearty and flavorful dish featuring tender beef steaks smothered in a rich tomato-based sauce with vegetables.
Season the beef steaks with salt and pepper on both sides.
Let the steaks sit for a few minutes after seasoning to absorb the flavors.
Mix the flour and a pinch of pepper in a shallow bowl. Dredge the steaks in the flour mixture, coating evenly.
Shake off excess flour to avoid clumping during cooking.
Heat half of the oil in a large skillet over medium-high heat. Brown the steaks on both sides, then remove them from the skillet.
Ensure the skillet is hot before adding the steaks for a good sear.
Add the remaining oil to the skillet. Sauté the onions and bell peppers until softened.
Stir occasionally to prevent the vegetables from sticking.
Add the diced tomatoes, tomato paste, and beef bouillon to the skillet. Stir well and bring to a simmer.
Taste the sauce and adjust seasoning if needed.
Return the steaks to the skillet, cover, and simmer on low heat for 50-60 minutes until the meat is tender.
Check occasionally to ensure the sauce doesn't dry out; add a splash of water if necessary.
Serve the steaks hot with the sauce spooned over them. Enjoy your meal!
Garnish with fresh parsley for a touch of color and flavor.
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