Swiss Steak

Preheat the oven to 325°F.

If you are unable to find cube steaks and are using ½-inch-thick eye round steaks, pound the steaks on both sides with the spiky side of a meat tenderizer (or tenderize them using a needling device) until they are ¼-inch thick.

Place the flour in a shallow bowl. Season the steaks with 2 teaspoons salt and 1 teaspoon pepper. Dredge both sides of the steaks with flour, shaking off any excess.

In a large skillet with a lid, heat the vegetable oil over medium-high heat. Working in batches if necessary, cook the steaks until golden brown, about 2 minutes per side. Set aside on a plate.

Reduce the heat to medium and add the butter, celery, and onion. Cook, stirring frequently, until softened and lightly golden, about 5 minutes. Add the garlic, Italian seasoning, paprika,1 teaspoon salt, and ½ teaspoon pepper. Cook until fragrant, 1 minute. Stir in the beef broth, tomatoes, and Worcestershire sauce. Bring to a boil and add the steaks and any accumulated juices. Use tongs to nestle the steaks in the sauce so they are just submerged and covered with the onion and tomatoes.

Cover the skillet and place in the oven. Cook until the steaks are tender and easily cut with a butter knife, 1 ½ to 2 hours. Season to taste. Serve the steaks with mashed potatoes and sprinkle with the parsley.