Swiss Steak (Smothered Steak)

Ingredients

• 2 lb top round steak
• 1 cup all-purpose flour
• 3 tbsp olive oil
• 2 yellow onions, peeled and thickly sliced
• 5 ribs celery, thickly sliced
• 1 large carrot, peeled and thickly sliced
• 4 garlic cloves, finely minced
• 1 1/2 cups beef stock
• 28 oz can whole peeled tomatoes, drained
• 1 tbsp Worcestershire sauce
• Coarse salt and fresh cracked pepper to taste
• Fresh parsley, finely minced (optional, for garnish)

Instructions

1. Cut the steak into 4 individual pieces that are roughly 8 ounces each. If you want smaller pieces, cut each 8-ounce piece in half again for 8 pieces total.
2. Place the steaks into a plastic zip bag and pound using a mallet until about 1/4 to 1/2 inch thick.
3. Set the steak on a sheet tray lined with parchment paper and generously season on both sides with salt and pepper.
4. Prepare the onions, celery, carrots, and garlic.
5. In a wide shallow bowl or a 9-inch cake tin, mix together the flour and salt.
6. Dredge the steak on both sides in the flour and place them back on the sheet tray.
7. Heat the oil in a large 6-quart rondeau or sauce pot over high heat until it begins to smoke lightly.
8. Add the steak, turn the heat down to medium, and sear for 3 to 4 minutes per side or until well browned on both sides. Work in batches if needed.
9. Set the steak aside on a plate, then add the onions to the pot and lightly caramelize over low heat for 25 to 30 minutes, stirring occasionally.
10. Once browned, add the celery and carrots and sauté over medium heat for 3 to 4 minutes or until they begin to lightly brown.
11. Stir in the garlic and cook for 30 to 45 seconds or until fragrant. Season the vegetables with salt.
12. Deglaze with beef stock and add the hand-crushed whole peeled tomatoes.
13. Season with Worcestershire sauce, salt, and pepper.
14. Add back the steak, cover the pot, and cook over low heat for 2 to 2 hours and 15 minutes or until steak is fork tender.
15. Garnish with optional finely minced parsley and serve.