Swiss Steak (recipe with step by step photos)

This was John's request for last Sunday nights dinner.

We like a lot of sauce so this recipe as been adapted to accommodate our tastes.

Ingredients

2 ½ - 3 pounds beef bottom round

2 teaspoons of kosher salt

1 1/2 teaspoons freshly ground black pepper

1 cup all-purpose flour (more or less as needed)

1/4 cup oil

1 large onion, sliced thin

2 cloves garlic, minced

2 stalks celery, chopped

½ small can of tomato paste

2 cans diced tomatoes

1 ½ teaspoons smoked paprika

1 teaspoon dried oregano

1 tablespoon Worcestershire sauce

1 1/2 cups beef broth

Directions

Preheat the oven to 325 degrees F.

Trim any excess fat from the meat.

Salt and pepper the meat on both sides.

Place the flour on a plate or pie pan and dredge the pieces of meatc covering it on all sides.

Using a meat mallet, pound the meat until each slice is 1/4-inch thick. Dredge the meat once again in the flour. And set aside.

Heat the oil in a Dutch oven over medium high heat. Brown the meat in the oil in small batches (making sure not to overcrowd so it browns evenly). Cook approximately 2-3 minutes per side, or until golden brown. Set aside and repeat until all meat has been browned.

After you have browned all the meat, using the same pan add the onions, garlic, and celery. Sauté for about 3 to 4 minutes or just until the vegetables start to soften.

Add the remaining ingredients and stir to combine.

Add the meat to back to the pan.

Cover and cook until the meat is tender and falls apart easily with a fork, about 2 hours.

Enjoy!