Cut steak into serving-size pieces. Pound with a meat mallet to tenderize.

Mix flour, salt, and pepper. Dredge steak pieces in flour mixture.

In a large skillet, heat oil over medium heat. Brown steak on both sides, then remove and set aside.

In the same skillet, sauté onions and bell peppers until soft. Add garlic and cook 1 more minute.

Return steak to skillet. Pour in tomatoes, beef broth, and Worcestershire sauce.

Cover and simmer on low heat for 1½ to 2 hours, until meat is fork-tender.

Serve over mashed potatoes, rice, or egg noodles.