2 packages Harvest Haven Minute Steak
1/2 cup flour
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon pepper
2 tablespoons olive oil or as needed
2 Harvest Haven onions chopped
2 Harvest Haven carrots chopped
1 28 oz can diced tomatoes with juice
2 cups Harvest Haven beef bone broth
1 tablespoon Worcestershire sauce
1 tablespoon cornstarch, optional
Preheat oven to 350 degrees.
Combine flour, paprika, garlic powder, pepper & salt to taste. Dredge meat in flour mixture.
Heat 1 tablespoon of olive oil over medium heat in a dutch oven. Brown steaks on each side (adding additional olive oil if needed). Set aside.
Place onion & carrot in the bottom of the pot. Top with browned steaks.
Add remaining ingredients except cornstarch. Cover and cook for 2.5 - 3 hours.
If you’d prefer a thicker tomato gravy, after cooking remove beef from the pot. Combine cornstarch with 1 tablespoon water. Bring liquid in the pot to a boil. Stir in cornstarch slurry and stir until thickened.
Serve over mashed potatoes.