Ingredients
Scale
- 2 pounds cubed steak
- 1/4 cup all-purpose flour
- 1 onion, diced
- 1 green bell pepper, thinly sliced
- 8 ounces cremini or white button mushrooms, sliced
- 3 tablespoons tomato paste
- 2 cups beef broth
- 2 tablespoons cornstarch
- 1/4 teaspoon ground black pepper
- 1 teaspoon granulated garlic
- 1/4 cup vegetable oil
- 1–2 stalks celery, diced
- 2 cloves garlic, minced
- 1 (15-ounce) can diced tomatoes
- 1/2 teaspoon dried thyme
- 1 teaspoon sugar
- 1 pinch celery seed (optional)
- 2 tablespoons of water
Instructions
- Preheat your oven to 325°F.
- In a resealable plastic bag, combine flour, salt, pepper, and garlic. Add cubed steak and shake to coat evenly.
- Heat vegetable oil in a heavy oven-safe pot over medium-high heat. Brown the steak on both sides and set aside.
- Sauté onion, bell pepper, mushrooms for about 6–7 minutes until softened; add minced garlic and tomato paste.
- Stir in diced tomatoes and beef broth; return browned steak to the pot.
- Cover and bake for 1½ to 2 hours until fork-tender.
- Thicken gravy by mixing cornstarch with water; stir into the sauce and bring to a gentle boil until thickened.
- Serve topped with gravy alongside your choice of sides.
- Prep Time: 15 minutes
- Cook Time: 120 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 370
- Sugar: 6g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 85mg