Salt and roll the steaks in flour. Crisp them on both sides in heated oil and take them out onto a plate. Put the carrots, mushrooms and chopped into crescents onions to saute in the same oil.
Add the spices, salt, tomato paste and garlic. Stir and remove from the heat. Smear the bottom and sides of an earthenware container with cold butter.
Arrange half the veggies and put the steaks on top of them. Pour in the remaining veggies with the oil and pour in 2/5 cup (100 ml) water. Put the dish with a lid or foil covering it in a cold oven and turn it on to 392°F (200 °C).
After 30 min., lower the oven to 320°F (160 °C) and bake another 3 hours. I took the lid off 20 min. before the end of cooking.