Tenderize the Round Steak by pounding with a meat mallet until it's about 1/2 inch thick.

Season both sides of the steak with Salt and Black Pepper.

Dredge the steak in All-Purpose Flour until fully coated.

Heat Vegetable Oil in a Dutch Oven or skillet over medium-high heat.

Add the steak to the skillet and cook until browned on both sides, then remove and set aside.

In the same skillet, add Onions and Garlic, cooking until soft.

Stir in the Diced Tomatoes, Water, Sugar, and any additional desired seasonings.

Return the steak to the skillet and pour in Beef Broth.

Bring the mixture to a boil, then reduce heat to simmer.

Cover and cook on low heat for about 1 1/2 hours or until the steak is fork-tender.