Preheat oven to 350F.

Pound meat out with a meat mallet to 1/2" thickness. Cut into small
pieces if needed so that they are single portions.

In a shallow bowl or pie plate combine, flour, paprika, onion powder,
pepper, and salt. Dredge meat in flour mixture.

In a large pot or Dutch oven heat the canola oil on medium-high heat.
Brown the steaks on each side, cooking in batches. Add more oil if needed. Remove and set aside.

In the empty pot add the garlic, celery, carrots, onions, tomatoes, beef broth, Worcestershire sauce, herbs, salt, and pepper and combine. Top with the steaks and cover the pot. Place in the oven for 3 hours.

If you would like the gravy thicker then combine the cornstarch with 1 Tbsp. water. Remove the steaks and add to the tomato gravy. Heat and stir until thickened. Return steaks to the pot to heat again and serve.

Serve over mashed potatoes or egg noodles.