Swiss Steak

Ingredients

• 2 pounds round steak or cube steak
• 2 teaspoons salt
• 1 teaspoon freshly ground black pepper
• 3/4 cup all-purpose flour
• 1/4 cup vegetable oil
• 1 large onion, thinly sliced
• 4 cloves garlic, minced
• 1 tablespoon tomato paste
• 1 (14.5-ounce) can diced tomatoes
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1 tablespoon Worcestershire Sauce
• 1 1/2 cups beef broth

Directions
Preheat the oven to 325 degrees F.

Season the steaks with salt and pepper.

Place the flour into a pie plate or shallow dish. Dust the pieces of meat on both sides in the flour mixture.  Cover the meat with plastic wrap and pound out the steaks until they are thinner pieces.  Then dredge the pounded slices through the flour on both sides once more and set aside.

Add enough of the oil to just cover the bottom of a 4 to 5-quart Dutch oven(If you don't have a Dutch over, just use your largest skillet) 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 and garlic. Saute for 1 to 2 minutes.

Add the tomato paste and stir to combine. Next add the tomatoes, paprika, oregano, Worcestershire sauce and beef broth and stir to combine.

Return the meat to the pot, submerging it in the liquid. Cover the pot 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.

We served this over mashed potatoes and it was super yummy. Recipe altered from an Alton Brown recipe.