Step 1

Lightly season cubed steak with seasoned salt and dredge in flour.

Step 2

Heat the oil over medium heat in a large deep skillet or Dutch oven. Sear the steaks in the oil for about 4 minutes on each side or until golden brown. Work in batches if necessary as to not crowd the pan.

Step 3

Remove steaks from pan and set aside. Add beef broth, packet of brown gravy mix, and can of diced tomatoes with the juice. Stir well, scraping the bottom of the pan.

Step 4

Add the steaks back to the pan and bring to a boil. Reduce the heat to a simmer, cover, and cook for 1 to 1 1/2 hours or until meat is fork tender.