Place the round steak on a cutting board and use a meat mallet to pound it evenly. This step helps soften the meat and allows it to absorb flavor while cooking.

In a shallow bowl, mix together the flour, salt, pepper, and paprika.

Dredge the steak pieces in the seasoned flour, pressing lightly so the coating sticks well. This will help create a rich gravy later.

Heat vegetable oil in a large skillet or Dutch oven over medium heat. Add the coated steak pieces and brown them for about 3–4 minutes per side.

Once browned, remove the steak and set it aside.

In the same pan, add sliced onions and bell peppers. Cook them for about 5 minutes until softened. Add the garlic and cook for another minute until fragrant.

Pour in the diced tomatoes, beef broth, Worcestershire sauce, sugar, thyme, and oregano. Stir well to combine.

Place the browned steak pieces back into the pan, nestling them into the sauce.

Cover the pan and reduce heat to low. Let the steak simmer gently for about 1½ hours.

During this time the meat becomes tender and the sauce thickens into a rich gravy.

Sprinkle fresh parsley over the finished dish and serve hot.