To make Paula Deen's Swiss steak, season approximately 1 1/2 pounds of round steak with garlic powder, salt and pepper, and dust the meat with flour. Cook the meat, then combine it with garlic, tomatoes, onion and bell pepper, and season it again with salt and pepper to taste.
Purchase one round steak weighing about 1 1/2 pounds and ask the butcher to run the steak through a cuber to ensure tenderness. Cut the steak into serving-size pieces and coat with 1 teaspoon of garlic powder and salt and pepper to taste. Dust the meat with all-purpose flour and brown the meat in 1/3 cup of vegetable oil in a heavy skillet. Combine 2 cloves of crushed garlic, a 14 1/2-ounce can of diced tomatoes, 1 medium onion and 1 medium bell pepper cut into strips, and 1 tomato can full of water.
Transfer the steak to a Dutch oven, and pour the vegetable and tomato mixture over the steak. Simmer the Swiss steak over low heat for about 1 1/2 hours, or until the steak is tender. Add water during the cooking process to ensure the steak stays partially covered, and season it with more salt and pepper to taste prior to serving. This recipe can also be cooked in a slow cooker according to the manufacturer's instructions.