Ingredients
2 lbs (900g) beef round steak, 1-inch thick
½ cup (65g) all-purpose flour
2 tsp paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp salt
½ tsp black pepper
3 tbsp vegetable oil
1 large onion, sliced
2 celery stalks, chopped
2 carrots, sliced
3 garlic cloves, minced
1 (14.5 oz) can diced tomatoes
1 (8 oz) can tomato sauce
1 cup beef broth
1 tbsp Worcestershire sauce
1 tsp dried thyme
1 bay leaf
Instructions
1️⃣ Prep the Steak
Cut 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 Meat
Heat oil in a Dutch oven over medium-high heat. Sear steaks 3–4 minutes per side until golden. Remove and set aside.
3️⃣ Sauté Veggies
In same pot, cook onion, celery, and carrots 5 minutes until softened. Add garlic, cook 1 minute.
4️⃣ Simmer
Add tomatoes, tomato sauce, broth, Worcestershire, thyme, and bay leaf. Return steaks to pot, spooning sauce over top.
5️⃣ Braise
Cover and simmer on low heat 1.5–2 hours (or bake at 325°F/165°C) until meat is fork-tender.
6️⃣ Serve
Discard 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!