1. Start by patting your steak pieces dry with paper towels. In a shallow dish, combine the flour with salt and pepper. Lightly dredge each piece of steak in the flour mixture, shaking off any excess. This step is key to getting that beautiful crust and thickening the sauce later.
2. Heat the vegetable oil in a large skillet over medium-high heat. Once hot, add the steak pieces and brown them on both sides, about 3-4 minutes per side. Don’t overcrowd the pan—brown in batches if needed. Transfer browned steaks to a plate and set aside.
3. In the same skillet, reduce the heat to medium and add the sliced onions and garlic. Sauté until softened and fragrant, about 4-5 minutes. This onion-garlic base is where the flavor starts to build, so don’t rush it!
4. Add the mushrooms if using, and cook for another 2-3 minutes until they release their moisture and start to brown.
5. Pour in the beef broth, diced tomatoes with juices, Worcestershire sauce, dried thyme, and paprika. Stir well, scraping any browned bits from the bottom of the pan—this is pure flavor gold.
6. Return the browned steak pieces to the skillet, nestling them into the sauce. Bring the mixture to a gentle simmer, then cover and reduce the heat to low. Let it cook slowly for 1 1/2 to 2 hours, or until the meat is fork-tender. This slow simmering is where the magic happens, turning tougher cuts into tender, juicy perfection.
7. Once cooked, taste and adjust seasoning with salt and pepper if needed. Garnish with chopped parsley before serving for a fresh pop of color and flavor.

From my experience, the longer you let it simmer on low, the more tender and flavorful it becomes—perfect for a Sunday dinner when there’s time to linger in the kitchen and in conversation.