Swiss Steak

Ingredients

• 2 1/2 lb beef top round steak, cut 3/4 inch thick
• 3/4 cup all-purpose flour
• 2 teaspoons kosher salt
• 1 teaspoon black pepper
• 3 tablespoons vegetable oil
• 2 yellow onions, sliced
• 2 stalks celery, sliced
• 1 green bell pepper, sliced
• 3 cloves garlic, minced
• 1 can (28 oz) crushed tomatoes
• 1 cup beef broth
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried oregano
• 1 teaspoon paprika
• 1 bay leaf

Before you cook

• Cut the round steak into six serving pieces.
• Whisk the flour, salt and pepper together on a plate.
• Slice the onions, celery and bell pepper and mince the garlic.

Steps

1. Lay a piece of steak on a cutting board, scatter seasoned flour over it, and pound it firmly with the edge of a heavy plate or a meat mallet until the flour is driven in and the meat is a half inch thick.
2. Turn the steak, flour the second side, and pound it the same way, then repeat with the remaining pieces.
3. Heat the oven to 325 degrees Fahrenheit.
4. Heat the oil in a Dutch oven over medium-high heat and brown the steaks in batches for 3 minutes per side.
5. Move the browned steaks to a plate and add the onions, celery and bell pepper to the pot.
6. Cook the vegetables for 7 minutes, until they soften and pick up the browned bits.
7. Stir in the garlic and cook for 30 seconds until fragrant.
8. Add the crushed tomatoes, beef broth, Worcestershire sauce, oregano, paprika and bay leaf and bring it to a simmer.
9. Return the steaks to the pot, spooning sauce over them so they are mostly submerged.
10. Cover and braise in the oven for 1 hour and 45 minutes, until the meat is completely tender.
11. Remove the bay leaf, taste the sauce for salt, and serve the steaks with the sauce over mashed potatoes or buttered noodles.