Another delicious creation thanks to Mary at the Deep South Dish! Be sure to check out this recipe on her blog at: http://www.deepsouthdish.com.
6 serving sized pieces of tenderized round steak*
Original Dale's seasoning
1/2 cup of all purpose flour
6 turns of the pepper grinder
1 teaspoon of Bacon Salt
2-3 tablespoons of canola oil
1 medium green pepper, chopped (about a cup)
1 medium onion, chopped (about a cup)
1 can of regular cola soft drink
1 tablespoon of tomato paste
1 tablespoon of Beef Bouillon
1/2 teaspoon of dried thyme, crushed
1/2 teaspoon of dried rosemary, crushed
1/4 to 1/2 teaspoon of Cajun seasoning
1 (14.5 ounce) can of diced tomatoes
Pour Dale's seasoning on tenderized round steak and let sit for 20 minutes. Mix the flour, Bacon Salt, and pepper. Heat 2 tablespoons of oil in a heavy bottomed, lidded skillet over medium high heat. You'll need that lid here in a bit. Drain the steaks and dredge then lightly in the flour mixture, cooking them in the hot oil, 2 or 3 at a time, without crowding them, until browned, about 3 minutes per side. Set aside.
In that same skillet and adding additional oil if needed to equal 1 tablespoon, add the green pepper and onion and cook for about 5 minutes, until tender. Pour in the cola and turn skillet up to high. Add the tomato paste, beef base or bouillon, thyme, rosemary and Cajun seasoning, stirring until blended in. Add the diced tomatoes, bring back up to a boil, reduce heat to medium and allow to simmer until reduced slightly.
Reduce heat to a low simmer and return the steaks to the skillet one at a time, turning to coat both sides and stacking to the side until all steaks have been coated. Spread them out, cover and cook over medium low for 1-1/2 hours or until tender, occasionally shaking the skillet to prevent the steaks from sticking. Do not allow the sauce to boil! You only want it on a very low simmer.
Serve over hot cooked noodles, or rice.
*You may also substitute already tenderized cube steaks for the round steak. Check for tenderness around the one hour mark, as store tenderized cube steaks cook a bit quicker. This recipe also does well in a slow cooker. Prepare as noted except do not return the steaks to the skillet. Add them to the slow cooker and pour the cooked sauce on top. Cook on low for about 6 hours or till tender.