2. Sauté the veggies
Remove the steak and sauté the onions, peppers, celery, and mushrooms in the same pot. Stir in garlic and tomato paste and let it cook for a minute or two.
3. Build the sauce
Add diced tomatoes, broth, Worcestershire sauce, thyme, and a pinch of sugar. Scrape up the browned bits from the bottom — that’s where the flavor is.
4. Simmer low and slow
Return the steak to the pot, making sure it’s covered in sauce. Cover and cook in the oven or on the stove until the meat is fork-tender — about 1½ to 2 hours.
5. Thicken the gravy
If the gravy needs thickening, stir in a cornstarch slurry and simmer gently until thick.
6. Serve and enjoy
Spoon the steak and sauce over mashed potatoes, rice, or noodles. It’s pure comfort on a plate.
Ingredients
Helpful Tips
Brown the meat well — it’s worth the extra few minutes for that flavor
If your meat isn’t very tender, let it simmer a little longer
Don’t skip the sugar — it balances out the acidity of the tomatoes
Store leftovers in the fridge for up to 3 days or freeze for later
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
1 onion diced
1 –2 stalks celery 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 of celery seed optional
2 tbsp cornstarch + 2 tbsp water optional, for thickening
Instructions
Preheat oven to 325°F (165°C).
Coat steaks in flour, salt, pepper, and garlic powder. Brown in oil in a large oven-safe pot. Remove and set aside.
Sauté onion, celery, pepper, and mushrooms in the same pot. Add garlic and tomato paste; cook 1–2 minutes.
Add tomatoes, broth, Worcestershire, thyme, sugar, and celery seed. Stir and return steak to pot.
Cover and bake for 1½ to 2 hours, until steak is fork-tender.
Optional: Thicken gravy by mixing cornstarch with water, stirring it into the pot, and simmering until thickened.
Serve hot over mashed potatoes, egg noodles, or rice.
Notes
Want a shortcut? Use a slow cooker. Just reduce broth to 1 cup and cook on low for 6–8 hours.
This recipe freezes well — store cooled leftovers in a freezer-safe container for up to 2 months.
Great with peas, carrots, or a simple salad on the side.
ADVERTISEMENT
