Swiss Steaks

Directions

1. Preheat oven to 325°F.
2. Slice the meat with the grain into ½ -inch thick pieces.
3. Season on both sides with the salt and pepper.
4. In a shallow dish, add flour and dredge the meat on both sides.
5. Tenderize meat by pounding with a meat mallet until each slice is ¼ -inch thick.
6. Dredge the slices through the flour once more and set aside.
7. To a 4- or 5-quart Dutch oven, add enough bacon drippings or vegetable oil to just cover the bottom. Heat over medium-high heat until the oil shimmers.
8. Add steaks to pan, avoiding overcrowding, and working in batches as needed.
9. Cook for 4 minutes, flipping halfway through, until golden brown on both sides.
10. Remove cooked steaks to a plate and continue cooking meat until all the steaks are browned.
11. . To same pan add onions, garlic, and celery and cook 1–2 minutes.
12. Add tomato paste and mix to combine.
13. Add tomatoes, paprika, oregano, Worcestershire sauce, and beef broth and mix to combine.
14. Return the meat to the pot, immersing in liquid.
15. Place the pot, covered, on the middle rack of the oven.
16. Cook for 1 hour 30 minutes to 2 hours, until the meat is tender and falling apart.
17. Let stand a few minutes before serving.