Tenderize and Dredge: Tenderize round steak. Dredge in flour seasoned with salt and pepper.
Sear: In a large skillet or Dutch oven, heat vegetable oil over medium-high heat. Sear dredged steaks until golden brown on both sides.
Sauté Onions: Add thinly sliced onions to the skillet and sauté until golden and caramelized.
Add Aromatics: Stir in minced garlic, tomato paste, and dried thyme. Let ingredients meld.
Pour in Liquid: Gradually pour in beef broth and Worcestershire sauce. Let the liquid deglaze the pan and gather all the delicious bits from the bottom.
Simmer: Reduce heat to low, cover the skillet, and let the Amish Wedding Steak simmer for 1.5-2 hours or until meat becomes fork-tender.
Garnish and Serve: Sprinkle chopped fresh parsley for a burst of color and freshness. Serve steak over mashed potatoes or egg noodles, spooning the flavorful sauce generously over each portion.
