The best cut for this steady favorite is round steak. Buy 3 pounds and have it cut thick. Then have it cut into 2-inch squares (or do this yourself). Or you can cook it whole. The process is the same. Sprinkle one side of the meat with plenty of flour, a half teaspoon of salt and a half teaspoon of pepper. Then scatter 1 finely cut clove of garlic over it. With a mallet or the edge of a heavy plate lb the seasonings into the steak, flattening it slightly. Turn the steak over, add the same amount of seasonings on the other side, and lb these in.
In a heavy skillet melt the butter, beef fat or bacon fat. Brown the meat on all sides in the hot fat. While the steak is browning add 1 cup of finely chopped onion to the pan and brown with the meat. When the meat is browned, add 1 cup of tomato sauce, 1/2 cup of broth and 1-1/2 tablespoons of chili powder. Cover the skillet tightly, lower the heat and simmer for 1-1/2 to 2 hours, or until the meat is tender and the broth thick and rich. Or you can put the skillet in the oven (if it is oven-proof) and bake it at 325°F for 1-1/2 to 2 hours. Taste for seasoning. You may like more chili powder.