Prep the steak: Pat the round steak dry and cut into manageable portions. Season both sides generously with salt and pepper.

Dredge lightly: Spread a little flour on a plate and lightly coat the steak pieces. Shake off any excess. This helps the meat brown and the gravy thicken later.

Brown the meat: Heat 2 tablespoons oil in a large, heavy skillet or Dutch oven over medium-high heat. Add the steak in batches and sear until well browned, about 3–4 minutes per side. Remove to a plate.

Sauté aromatics: Lower heat to medium. Add 1 tablespoon butter (optional), then the onions. Cook until softened and golden at the edges, 5–7 minutes. Stir in the garlic and cook 30 seconds until fragrant.

Deglaze: Sprinkle 1 tablespoon flour over the onions and stir for 30 seconds. Pour in 1/2 cup beef broth, scraping up the browned bits. Let it bubble for a minute until slightly thickened.

Build the braise: Return the steak and any juices to the pot. Add the remaining beef broth, Worcestershire, soy sauce, paprika, thyme, and the bay leaf. If using, add mushrooms and carrots.

Simmer low and slow: Bring to a gentle simmer, then cover and reduce the heat to low. Cook for 1.5 to 2 hours, turning the pieces once or twice, until the steak is very tender and a fork slides in easily.

Adjust the gravy: Remove the lid for the last 10–15 minutes to let the sauce reduce slightly. If you want it thicker, stir 1 teaspoon flour with 2 teaspoons water and whisk it in, simmering a few more minutes.

Taste and finish: Remove the bay leaf. Taste and adjust salt and pepper. Garnish with chopped parsley.

Serve: Spoon the steak and gravy over mashed potatoes, buttered noodles, or steamed rice.