Ingredients
Scale
- 2 pounds cubed steak or round steak
- 1/4 cup all-purpose flour
- 1/4 cup vegetable oil
- 1 onion, diced
- 1 – 2 stalks celery, diced
- 1 green bell pepper, thinly sliced
- 8 ounces cremini or white button mushrooms, sliced
- 2 cloves garlic, minced
- 3 tablespoons tomato paste
- 1 (15-ounce) can diced tomatoes
- 2 cups beef broth
- 1/2 teaspoon dried thyme
- 1 teaspoon sugar
- 1 pinch celery seed (optional)
- 2 tablespoons of water + 2 tablespoons cornstarch
Instructions
- Preheat the oven to 325°F.
- In a resealable bag, combine flour with salt, pepper, and garlic. Add cubed steak and shake to coat.
- Heat oil in a heavy pot over medium-high heat; brown steak on both sides and set aside.
- Sauté onion, celery, bell pepper, and mushrooms until softened. Stir in garlic and tomato paste; cook for an additional minute.
- Add diced tomatoes, beef broth, thyme, sugar; mix well. Return steak to the pot.
- Cover and bake for 1½ to 2 hours until fork-tender.
- For gravy thickening: Mix cornstarch and water; stir into gravy until thickened.
- Prep Time: 20 minutes
- Cook Time: 120 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 360
- Sugar: 6g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 90mg