SWISS STEAK

Ingredients
2 lbs. bottom round or top round steak pounded 1/2 inch thick
Kosher salt and fresh ground black pepper
½ cup all purpose flour
2-3 tablespoons vegetable oil
1 onion sliced half moon
3 carrots peeled and cut in 1 inch chunks
3 cloves garlic minced
2 tablespoons tomato paste
2 cups low sodium beef broth
2 14.5 ounce cans diced tomatoes
1 tablespoon Worcestershire Sauce
1 teaspoon marjoram
½ teaspoon dried thyme
¼ teaspoon paprika
Instructions
Tenderize the round steak with a meat mallet.
Generously salt and pepper on both sides of the beef. Add the flour to a shallow bowl and dredge the beef in it. Shake off any excess flour.
Heat 1 1/2 tablespoons vegetable oil in a Dutch Oven or heavy stock pot over medium-high heat and brown the meat on both sides. Remove the meat to a plate.
Heat the remaining vegetable oil in the pot over medium heat. Add the onion and carrots and cook until the onions are tender approximately 5-7 minutes. Reduce the heat to low and add the garlic, cooking for 1 minute while stirring constantly.
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