Ingredients:

  • 1 ½ lbs beef round steak, 1-inch thick, trimmed of fat
  • ½ cup all-purpose flour, for dredging
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 tablespoons vegetable oil
  • 1 medium onion, thinly sliced
  • 2 cloves garlic, minced
  • 2 cups beef broth, preferably low-sodium
  • 1 tablespoon tomato paste
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1 bay leaf

Instructions:

  1. Pat the beef dry with paper towels. Season the flour with salt and pepper. Dredge the beef in the seasoned flour, shaking off the excess.
  2. Heat oil in the skillet over medium-high heat. Sear the beef for 3-4 minutes on each side until browned. Remove the beef and set aside.
  3. In the same skillet, add onions; sauté until translucent, about 5 minutes. Stir in minced garlic; cook for an additional minute.
  4. Add beef broth, tomato paste, Worcestershire sauce, thyme, and bay leaf. Scrape the skillet to deglaze, incorporating the browned bits.
  5. Return the beef to the skillet, cover, and reduce heat to low. Simmer for 1 hour or until tender, flipping halfway through.
  6. Remove bay leaf from the gravy. Slice the steak before serving, spooning gravy over the top.