Swiss Steak, Classic Manhattan, and The Four Winds

Ingredients

• 2 pounds beef round steak, cut into serving-sized pieces
• 1/2 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons vegetable oil
• 1 large onion, sliced
• 2 cloves garlic, minced
• 1 can (14.5 ounces) diced tomatoes
• 1 cup beef broth
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• 1 bay leaf
• 2 tablespoons tomato paste
• Fresh parsley, chopped (for garnish)

Instructions

• In a shallow dish, combine the flour, salt, and black pepper. Dredge each piece of beef in the flour mixture, shaking off any excess.
• In a large skillet or Dutch oven, heat the vegetable oil over medium-high heat. Add the beef pieces in batches and brown on both sides, about 3-4 minutes per side. Remove the beef from the skillet and set aside.
• In the same skillet, add the sliced onions and sauté for about 5 minutes, or until softened. Add the minced garlic and cook for another minute until fragrant.
• Stir in the diced tomatoes (with their juices), beef broth, Worcestershire sauce, thyme, paprika, bay leaf, and tomato paste. Bring the mixture to a simmer, stirring to combine.
• Return the browned beef to the skillet, nestling the pieces into the sauce. Cover the skillet and reduce the heat to low. Simmer for 1.5 to 2 hours, or until the beef is tender and easily cuts with a fork.
• Remove the bay leaf and discard. Serve the Swiss Steak hot, garnished with chopped parsley, alongside mashed potatoes, rice, or your favorite side dish.