That sounds good. The way they do it here is to season it with salt,pepper, creole seasoning and smother it down with garlic and onions and then make a gravy. My grandmother made this a lot for dinner and it was so good. My grandfather raised cattle so we always had any cut of meat we wanted.
substitue comino/cumin for creole seasoning
keep the garlic
add a can of rotel tomatoes, drained
and you've got yourself Carne Guisada