Skillet Braised Beef Steaks | Tender beef steaks with juicy potatoes

Prepare the vegetables: peel the potatoes and cut them into slices about half a centimeter thick. Finely chop the onion, crush the garlic, slice the Hungarian peppers into rings, and dice the tomatoes.

Lightly tenderize the beef steaks with a meat mallet, and snip the connective tissue along the edges in a few places so the steaks do not curl up during cooking. Season both sides with salt and ground black pepper, then dredge lightly in the all-purpose flour.

In a large, deep skillet or cast-iron pot, render the finely diced smoked bacon together with the lard. Once the bacon is browned and crispy, remove the cracklings and set them aside.