Lightly season cubed steak with seasoned salt and dredge in flour.
Brown in 3 tablespoons of vegetable oil.
Remove steak from pan and add two cups of beef broth, packet of brown gravy mix, and can of diced tomatoes. Stir well, scraping the bottom of the pan.
Bring mixture to boil, reduce heat, and return meat to pan. Simmer for 1 to 1 1/2 hours or until meat if fork tender.