Ingredients:

  • 1 pound (450 g) cubed steak, tenderized
  • 1 teaspoon salt (5 g)
  • ½ teaspoon black pepper (2 g)
  • 1 teaspoon garlic powder (3 g)
  • 1 tablespoon all-purpose flour (8 g)
  • 2 tablespoons vegetable oil (30 ml)
  • 1 medium onion, diced
  • 8 ounces (225 g) mushrooms, sliced (button or cremini)
  • 2 tablespoons all-purpose flour (16 g)
  • 2 cups (480 ml) beef broth
  • 1 tablespoon Worcestershire sauce (15 ml)
  • ½ teaspoon dried thyme (1 g)
  • Salt and pepper to taste

Instructions:

  1. Preheat your oven to 350°F (175°C).
  2. Season the cubed steak with salt, pepper, and garlic powder. Lightly coat the steak pieces in flour.
  3. Heat vegetable oil in a large skillet over medium-high heat. Sear cubed steak until browned, about 3-4 minutes per side (do not cook through).
  4. Remove steak and set aside. In the same skillet, add diced onion and mushrooms. Sauté until onions are translucent and mushrooms are browned, about 5-7 minutes.
  5. Sprinkle in flour and stir to combine (cook for about 1 minute). Gradually whisk in beef broth, Worcestershire sauce, and thyme. Bring to a simmer and season with salt and pepper.
  6. Place the seared steak in a baking dish and pour the gravy over the top. Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 5-10 minutes until bubbly.
  7. Let cool for a few minutes before serving.