1 bay leaf
Instructions:
Preheat your oven to 350°F (175°C).
Season the tenderized round steak pieces with salt and pepper. Dredge each piece in flour, shaking off any excess.
In a large skillet, heat the vegetable oil over medium-high heat. Brown the steak pieces on both sides, working in batches if necessary. Remove the browned steak pieces and set them aside.
In the same skillet, add the sliced onions and garlic. Sauté until the onions are softened.
If you’re using mushrooms, add them to the skillet and cook until they are tender.
Pour in the beef broth, Worcestershire sauce, thyme, rosemary, and add the bay leaf. Stir well to combine.
Return the browned steak pieces to the skillet, ensuring they are submerged in the liquid.
Cover the skillet and transfer it to the preheated oven. Bake for 1.5 to 2 hours or until the steak is tender and the flavors meld together.
Check the seasoning and adjust with salt and pepper if needed.
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