Minute Steaks with Gravy

I love minute steaks (cube steak) cooked in a rich gravy with some onion, pepper, carrot, a hint of garlic and maybe some mushrooms.
This is an easy dish to prepare and the aroma as it cooks in the oven will fill your kitchen with a delightful smell. 

Ingredients:

4 Cube Steaks
4 tablespoons flour - divided
Sea Salt
Fresh Ground Black Pepper
2 Tablespoons Vegetable Oil
1 Can Beef Broth
2 Carrots - peeled and sliced into 1/2" pieces
1/2 of a Large Onion - sliced
1/2 of a Red or Orange Pepper - cut in thin slices
2 Cloves Garlic - Diced
4 Large Baby Bella Mushrooms - sliced

Preparation:

Preheat oven to 350 degrees. Put two tablespoons of the flour in a gallon zip lock bag. Add a liberal amount of salt and pepper to the bag and shake well. Drop one cube steak at a time into the bag and shake well, dusting the steak with a fine coat of the seasoned flour.  Pour the oil into a large ovenproof skillet with a lid and place on a burner at med high heat. Brown each of the minute steaks on both sides. Remove from pan. Deglaze pan with the can of beef broth, scraping up all of the brown bits in the pan. Shake 2 TBSP of flour in a jar with about a pint of water. Add the water and flour mixture to the beef broth and bring to a boil, stirring frequently, until the mixture thickens. If you want thicker gravy add a little more flour and water. Season the gravy with salt and pepper to taste. Add the steaks back to the pan as well as the carrots, onion, pepper, garlic and mushrooms. Cover the pan and put in the 350 degree oven for about thirty minutes or until meat is fall apart tender and vegetables are well cooked. I like to serve with mashed potatoes and ladle the gravy over the meat as well as the potatoes.