Swiss Steak

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.