1. Prep the Steak: Cut round steak into 6 serving pieces if needed. Place between plastic wrap. Pound both sides with meat mallet until 1/2-inch thick and textured. Pat dry.

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3. Season and Dredge: Mix flour, salt, pepper, and granulated garlic in a bag. Add steak pieces one by one, shake to coat, and shake off excess.

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5. Brown the Meat: Heat 2 tablespoons oil in Dutch oven over medium-high. Brown steaks 3 to 4 minutes per side until golden. Work in batches to avoid steaming. Remove to plate.

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7. Saute Vegetables: Add remaining oil. Cook onion, celery, bell pepper, and mushrooms 6 to 7 minutes until softened. Add garlic and tomato paste; stir 1 minute until fragrant.

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9. Build the Gravy: Stir in diced tomatoes, beef broth, Worcestershire, thyme, and sugar. Scrape browned bits from pan bottom. Return steaks to pot, submerging in liquid. Add broth if needed.

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11. Braise Low and Slow: Cover and bake at 325°F for 1.5 to 2 hours. Check at 1.5 hours; steak is done when fork-tender. Remove steaks to plate.

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13. Thicken Gravy: Mix cornstarch and water into slurry. Stir into gravy over medium heat. Boil 1 to 2 minutes until thickened.