The BEST Swiss Steak

Ingredients

• 6 cubed steaks (1.75-2 lbs)
• 1 cup flour
• 3-4 tablespoons olive oil
• 1 cup diced celery
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 14.5 oz can petite diced tomatoes
• 1 tablespoon Worcestershire sauce
• 1 14.5 oz can beef broth (or 1.75 cups)
• 1 teaspoon paprika
• 1/2 teaspoon pepper
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1/4 teaspoon salt

Instructions

1. 1

   NOTE: You'll need an extra-large, oven-safe skillet (14-16") OR you can transfer everything to a 13x9 baking pan before finishing in the oven. Don't layer the steaks in a smaller skillet.

2. 2

   Season steaks with salt and pepper to taste then dredge in flour on both sides. Set floured steaks aside to rest while you chop the vegetables and gather ingredients. Once wet spots start to appear in the flour of the breaded steaks, proceed to Step 3. 6 steaks, 1 c. flour, salt & pepper to taste

3. 3

   Preheat oven to 325 degrees. Add enough oil to generously coat the bottom of skillet then heat over medium-high heat until oil is shimmering. 3-4 tablespoons olive oil

4. 4

   Brown the steaks, 3 at a time, until flour is just turning light brown (about 3 minutes each side). Remove steaks to a plate then brown and remove the remaining steaks.

5. 5

   Add celery and onion to the skillet then sauté 5 minutes. Stir in garlic then cook 1 minute longer. 1 c. celery, 1 diced onion, 3 cloves garlic

6. 6

   Add tomatoes (with juice) then cook over high heat until liquid is reduced by at least half (about 5 minutes). This really intensifies the flavor so don't drain the tomatoes and skip this step. 1 can tomatoes

7. 7

   Add remaining ingredients, bring to a boil then turn off heat. 1 Tbsp Worcestershire, 1 can broth, 1 tsp paprika, 1/2 tsp each pepper, thyme & oregano, 1/4 tsp salt

8. 8

   Arrange steaks in skillet over sauce (or pour sauce into a 13x9 baking pan then arrange steaks on top). Cover skillet or baking pan with with aluminum foil then bake at 325 degrees for 1 hour and 30 minutes. Don't use a fitted lid or wrap the foil too tighlty. We want a little of the steam to escape as the steaks cook (do it the way a 6-yr old would... pretty-much right but a little loose here and there).

9. 9

   Remove aluminum foil then continue cooking, uncovered 15 minutes. Remove from oven then serve. The steaks are even more tender if you let the dish rest 10-15 minutes before serving.