For Swiss steak, gather 2 pounds trimmed bottom round, 2 celery stalks, 1 tablespoon Worcestershire sauce, 3/4 cups flour and 2 teaspoons Kosher salt. Organize 2 garlic cloves, 1 tablespoon tomato paste, 1 teaspoon black pepper, 14.5 ounces diced tomato and 1 1/2 cups beef broth. Finally, prepare 1 thinly sliced large onion, 1/4 cup vegetable oil or bacon drippings, 1 teaspoon paprika and 1 teaspoon dried oregano.
Cut the meat into thin slices following the grain, and season it generously with salt and pepper. Dredge the meat with flour, tenderize it (as with a needling device), dredge it again in flour, and reserve. Cover the bottom of a large Dutch oven with the oil/ drippings, bring the fat to a shimmering medium-high heat, and brown both sides of the meat, working in batches if necessary to avoid overcrowding. Reserve the browned meat to the side.
Add the onion, garlic and celery to the pan, sauté them for one to two minutes, add the tomato paste, and integrate all the ingredients together. Next, add the tomato, Worcestershire, broth, oregano, paprika and browned meat to the pot, ensuring that everything is submerged beneath the liquid. Place the covered Dutch oven into a 325 degree Fahrenheit oven, and cook for approximately 2 to 2 1/2 hours. After said time, check to see if the meat is fall-apart tender, and serve.