INGREDIENTS
2 lbs (900g) beef round steak, 1-inch thick½ cup (65g) all-purpose flour2 tsp paprika1 tsp garlic powder1 tsp onion powder1 tsp salt½ tsp black pepper3 tbsp vegetable oil1 large onion, sliced2 celery stalks, chopped2 carrots, sliced3 garlic cloves, minced1 (14.5 oz) can diced tomatoes1 (8 oz) can tomato sauce1 cup beef broth1 tbsp Worcestershire sauce1 tsp dried thyme1 bay leafINSTRUCTIONS1️⃣ Prep the SteakCut steak into 4 portions. Mix flour, paprika, garlic powder, onion powder, salt, and pepper. Pound steak with a meat mallet to ½-inch thickness. Dredge in seasoned flour.2️⃣ Brown the MeatHeat oil in a Dutch oven over medium-high heat. Sear steaks 3–4 minutes per side until golden. Remove and set aside.3️⃣ Sauté VeggiesIn same pot, cook onion, celery, and carrots 5 minutes until softened. Add garlic, cook 1 minute.4️⃣ SimmerAdd tomatoes, tomato sauce, broth, Worcestershire, thyme, and bay leaf. Return steaks to pot, spooning sauce over top.5️⃣ BraiseCover and simmer on low heat 1.5–2 hours (or bake at 325°F/165°C) until meat is fork-tender.6️⃣ ServeDiscard bay leaf. Serve steaks with gravy over mashed potatoes, egg noodles, or rice.TIPS✔ For extra tenderness: Braise up to 3 hours on very low heat.✔ Make ahead: Flavors deepen when refrigerated overnight.✔ No Dutch oven? Use a deep skillet + foil cover.This Depression-era recipe transforms tough cuts into melt-in-your-mouth comfort food!
Enjoy!