Ingredients:

• 2 Tablespoons Olive Oil 
• 1 lb. Top Sirloin Steak
• 1 1/2 cups all purpose flour
• 2 Teaspoons Worcestershire Sauce
• 2 Garlic Cloves – Minced
• 2 Yellow Onions – Sliced Thin
• Freshly ground black pepper – to taste
• 1- 28 oz. Can Whole Peeled Tomatoes with Juice
• 1- 14 oz. Can Chicken Broth

Directions:

1. Using a Tenderizing Mallet, pound steak until it’s about 1/2” thick.
2. Heat Oil in a 3-1/2 quart sauté pan over medium-high heat.
3. Dredge Steak through flour until thoroughly coated on both sides.
4. Brown steak on both sides.
5. Remove from pan and set aside.
6. Place onions, garlic & tomatoes in the pan, Reduce heat to medium, cover, and cook for about 10 minutes.
7. Add Chicken Broth to the pan and bring to a full boil over high heat. Continue cooking for 10 minutes.
8. Return the browned steak to the pan, Reduce heat to medium, cover, and cook for about 3 hours
9. Serve warm over Rice or Mashed Potatoes.

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