Old-Fashioned Swiss Steak

Ingredients:

2 pounds beef round steak, about 1-inch thick, tenderized
1/4 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons vegetable oil
1 onion, sliced
2 cloves garlic, minced
1 can (14.5 ounces) diced tomatoes
1 cup beef broth
1 teaspoon Worcestershire sauce
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon paprika
2 carrots, sliced
2 stalks celery, sliced
Optional: 1 bell pepper, sliced

Instructions:

Preheat your oven to 325°F (160°C).

In a shallow dish, combine the flour, salt, and pepper. Dredge the round steak in the flour mixture, coating both sides evenly.

In a large pan, heat the vegetable oil over medium-high heat. Once hot, add the round steak and brown on both sides, about 3-4 minutes per side.

Remove the steak from the pan and set aside.

In the same pan, add the sliced onion and minced garlic.

Cook for 2-3 minutes until the onions are translucent and fragrant.

Stir in the diced tomatoes, beef broth, Worcestershire sauce, dried thyme, dried oregano, and paprika. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the pan.

Add the sliced carrots, celery, and bell pepper (if using) to the pan. Stir to combine.

Return the browned round steak to the pan, nestling it into the sauce and vegetables.

Cover the pan with a lid or aluminum foil and transfer it to the preheated oven.

Bake for 1 1/2 to 2 hours, or until the steak is tender and the sauce has thickened.

Once done, remove the pan from the oven and let it rest for a few minutes before serving.

Serve the Swiss steak with the vegetables and sauce spooned over the top.