Swiss Steak (Red)

Swiss Steak

2 pounds beef bottom round, trimmed of excess fat. Note: I use cube steaks as quantity measure.
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
3/4 cup all-purpose flour
1 large onion, thinly sliced
2 cloves garlic, minced
2 stalks celery, chopped
1 tablespoon tomato paste
1 (14.5-ounce) can diced tomatoes
1 t smoked paprika
1 t dried oregano
1 T Worcestershire sauce
1 1/2 cups beef broth

Preheat the oven to 325 degrees F.

If using round steaks, cUt the meat with the grain into 1 inch thick slices and season on both sides with the salt and pepper. Dredge the meat in the flour. Tenderize the meat using a mallet until each slice is 1/2 inch thick. Dredge the slices on both sides once more and set aside.

Add enough oil to just cover the bottom of a 4 to 5-quart Dutch oven set over medium-high heat. Once the oil begins to shimmer, add the steaks to the pan, being careful not to overcrowd. Cook until golden brown on both sides, approximately 2 minutes per side. Remove the steaks to a plate and repeat until all of the steaks have been browned.

Remove the last steaks from the pot and add the onions, garlic, and celery. Saute for three minutes. Add the remaining ingredients and stir to combine. Return the meat to the pot.  Cover and place it in the oven on the middle rack. Cook for 1 1/2 to 2 hours or until the meat is tender and falling apart.

Serve with mashed potatoes or pasta.