Texas Round Steak

Mix all-purpose flour, salt, and chile powder in a shallow dish. Coat each round steak evenly on both sides with the flour mixture, shaking off excess.

Heat vegetable oil in a large skillet over medium-high heat until shimmering. Working in batches if necessary, sear the steaks for 2-3 minutes per side until golden brown, then transfer to a plate.

Add chopped onions and green peppers to the same skillet and sauté for 2-3 minutes until slightly softened, stirring occasionally.

Sprinkle chili powder, garlic powder, and ground cumin over the vegetables and stir to combine, cooking for about 30 seconds to bloom the spices.

Pour in the beef broth and tomato juice, stirring to deglaze the skillet and combine with the spices. Return the steaks to the skillet, nestling them among the vegetables.

Reduce heat to medium-low, cover, and simmer for 20-25 minutes until the steaks are tender and the sauce has thickened slightly.

Uncover and cook for an additional 2-3 minutes if a thicker sauce is desired. Taste and adjust seasonings as needed before serving.