Swiss Steak

INGREDIENTS:

2 pounds beef round steak, tenderized

1/2 cup all-purpose flour

1 teaspoon salt

1/2 teaspoon black pepper

2 tablespoons vegetable oil

1 onion, sliced

1 bell pepper, sliced

2 cloves garlic, minced

1 can (14.5 ounces) diced tomatoes

1 cup beef broth

2 tablespoons Worcestershire sauce

1 teaspoon paprika

1 teaspoon dried thyme

1 bay leaf

DIRECTIONS:

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 skillet, heat the vegetable oil over medium-high heat. Add the round steak and cook until browned on both sides, about 4-5 minutes per side. Remove the steak from the skillet and set aside.

In the same skillet, add the onion, bell pepper, and garlic. Cook until softened, about 5 minutes.

Stir in the diced tomatoes, beef broth, Worcestershire sauce, paprika, thyme, and bay leaf. Return the steak to the skillet, nestling it into the sauce.

Cover and simmer over low heat for 1 1/2 to 2 hours, or until the steak is tender, stirring occasionally.

Once the steak is tender, remove it from the skillet and slice it against the grain. Serve the steak topped with the sauce and vegetables.