2 garlic cloves, minced
2 onions, sliced
2 green bell peppers, sliced
1 (15 1/2 ounce) can tomatoes
1⁄4 cup flour
fresh ground pepper
2 lbs beef round tip steaks (3/4-inch thick)
3 tablespoons oil
1 cup beef stock or 1 cup broth
Drain tomatoes, reserving the liquid.
Combine flour, 1 teaspoon salt and 1/4 teaspoon pepper.
Cut meat into serving pieces.
Coat steaks with the seasoned flour and pound until slightly flattened.
Heat the oil in a large frying pan over medium heat; add steaks and cook until browned on both sides, 10 to 12 minutes in all.
Add the garlic, onions, peppers, tomatoes with their liquid, and the broth.
Bring to a boil.
Cover and reduce heat, simmer until steaks are tender (about 3 1/2 hours).