This hearty, classic dish features tender, slow-baked steak in a rich tomato-based gravy loaded with onions, peppers, mushrooms, and celery. It’s a true comfort food dinner that’s perfect for chilly nights or Sunday family gatherings.
Ingredients
For the Steak:
- ¼ cup all-purpose flour
- ½ tsp salt
- ¼ tsp black pepper
- 1 tsp garlic powder
- 2 lbs cube steak or round steak, sliced
- ¼ cup vegetable oil
For the Vegetables & Sauce:
- 1 onion, diced
- 1–2 celery stalks, diced
- 1 green bell pepper, thinly sliced
- 8 oz mushrooms, sliced
- 2 cloves garlic, minced
- 3 tbsp tomato paste
- 1 (15 oz) can diced tomatoes
- 2 cups beef broth
- 1 tbsp Worcestershire sauce
- ½ tsp dried thyme
- 1 tsp sugar
- Pinch celery seed (optional)
For Thickening (Optional):
- 2 tbsp cornstarch + 2 tbsp water
Instructions
- Preheat & Prep – Preheat oven to 325°F (165°C). In a shallow dish, combine flour, salt, pepper, and garlic powder. Dredge steak pieces in flour mixture until coated.
- Sear the Steak – Heat vegetable oil in a large Dutch oven over medium-high heat. Brown steaks on both sides, then remove and set aside.
- Sauté the Veggies – In the same pot, add onion, celery, bell pepper, and mushrooms. Cook until softened. Add garlic and tomato paste; cook 1–2 minutes until fragrant.
- Build the Sauce – Stir in diced tomatoes, beef broth, Worcestershire, thyme, sugar, and celery seed if using. Return steaks to pot, submerging them in the sauce.
- Bake – Cover and bake for 1 ½–2 hours, until steak is fork-tender.
- Thicken (Optional) – If you prefer a thicker gravy, mix cornstarch and water into a slurry, stir into pot, and simmer on stovetop until thickened.
- Serve – Serve hot over mashed potatoes, egg noodles, or rice.
Quick Info
- Prep Time: 20 minutes
- Cook Time: 1 hour 45 minutes
- Total Time: 2 hours 5 minutes
- Servings: 6
Tip: For a slow cooker version, reduce beef broth to 1 cup and cook on low for 6–8 hours.
