In a oven proof Dutch oven, heat cooking oil and butter on medium high heat. Add chopped onions, carrots, and bell peppers. Season with salt & pepper. Sautee for a few minutes to soften.
Preheat oven to 350 degrees.
In a shallow dish, mix together flour, 1 tsp paprika, 1 tsp garlic powder, 1/2 tsp black pepper, and 1/2 tsp salt.
Remove vegetables from pot. Add an additional 1 TBS oil. Dredge cube steaks one at a time into flour mixture. Place in Dutch oven and brown on both sides. Remove and place on a dish. Continue until all steaks are done.
Add 1 an of beef broth to Dutch oven. Layer your steaks, vegetables, and diced tomatoes. Sprinkle additional seasonings if you like.
Cover and cook for 3 hours. Best if served over mashed potatoes or rice. Enjoy.
(If you want the gravy to be thicker, you can make a corn starch slurry. (Place 2 TBS of corn starch and 2 TBS water, and mix together). Mix into gravy.