Swiss steak

Ingredients:

• 0.9 kg round steak, trim off excess fat
• 2 teaspoons coarse salt
• 1 teaspoon ground black pepper
• 3/4 cup premium flour
• 1/4 cup vegetable oil or rendered bacon fat
• 1 large onion, thinly sliced
• 2 cloves garlic, crushed
• 2 stalks celery, chopped
• 1 tbsp tomato paste
• 1 can (400 g) of canned chopped tomatoes
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1 tbsp Worcestershire sauce
• 1.5 cups beef broth

Preparation:

1. Preheat oven to 160°C.
2. Slice the meat along the grain into 1-cm-thick slices and sprinkle both sides with salt and black pepper. Place flour in a pie dish. Dredge both sides of the meat in flour. Tenderize the meat until each slice is 0.5 cm thick. Dredge both sides of the meat in flour again and set aside.
3. In a 4-5-quart Dutch oven, add enough bacon drippings or vegetable oil to just coat the bottom. Heat over medium-high heat. Once the oil begins to shimmer, add the meat, being careful not to overcrowd. Cook until golden brown on both sides, about 2 minutes per side. Transfer the steaks to a plate and repeat until all the meat is browned.
4. Transfer the last batch of meat to a plate and add the onion, garlic, and celery to the pot. Sauté for 1-2 minutes. Add the tomato paste and stir. Then add the tomatoes, paprika, oregano, Worcestershire sauce, and beef broth and stir.
5. Return the meat to the casserole dish to submerge it in the liquid. Cover and place the casserole dish in the oven on the middle rack. Bake for 1.5–2 hours, or until the meat is tender.