Round steak stew/sauce with carrot, tomato and soy sauce

This dish is a cross between a stew and beef with sauce. Consider adding potatoes or fried bread as a side. It really benefits from lots of salt and a hoppy beer, so feel free to splurge! You may want to pound out the pre-tenderized steaks to get them to ½” thick if they aren’t already.

PS: don’t waste your time measuring anything, I made up the amounts after the fact anyhow…

Ingredients:

• 2 pounds round steaks

For dredging/frying:

• flour mixed with about 2T smoked paprika or chipotle
• Some sort of cooking fat (skimmed fat from a beef broth, coconut oil, butter)

For the stew:

• Few cups of sliced carrot
• 2 chopped onions
• 7 cloves of garlic
• 2t dried thyme
• 1 can tomato paste
• 1 can diced tomato
• Smoked paprika or chipotle to taste (2-3 teaspoons?)
• 2-3T of unpasteurized soy sauce
• 1-2T molasses
• Lots of salt
• 1 pint of beef broth