Swiss Steak with Tomato Gravy

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How to run it

1. Pat steaks dry. If they are thicker than 1/2 inch, cover with plastic and pound to an even 1/4–1/2 inch. Season both sides with salt and pepper.
2. Heat oven to 300°F. Mix flour, 2 tsp kosher salt, pepper, paprika, and garlic powder on a plate. Dredge each steak; shake off excess.
3. Heat oil or tallow in a large Dutch oven over medium-high. Brown steaks in batches 2–3 minutes per side until the dredge is deep gold; do not crowd. Set steaks on a plate.
4. Lower heat to medium. Add onions (and celery if using); cook 8–10 minutes, scraping browned bits, until onions soften.
5. Stir in tomato paste 1 minute; add diced tomatoes, broth, Worcestershire, and bay leaves. Bring to a simmer.
6. Nestle steaks and any juices back into the pot; spoon gravy over the top. Lid on; transfer to the oven.
7. Braise 2 to 2 1/2 hours until fork-tender. Insert an instant-read thermometer into the thickest piece. The U.S. Department of Agriculture's Food Safety and Inspection Service (USDA FSIS) Safe Minimum Internal Temperature Chart lists beef steaks and roasts at "145 degrees F (62.8 degrees C) and allow to rest for at least 3 minutes." Check the coldest spot. Needle-tenderized cube steak counts as mechanically tenderized; USDA FSIS says to "thoroughly cook all mechanically tenderized meat to an internal temperature of 145°F with a 3-minute rest time."
8. Rest the pot 5 minutes off heat; discard bay leaves. Serve steaks with gravy over mashed potatoes or buttered noodles; parsley if you like.
9. Leftovers: divide steak and gravy into shallow containers and refrigerate within 2 hours — the U.S. Department of Agriculture's Food Safety and Inspection Service (USDA FSIS) guidance on leftovers says: "Within 2 hours of cooking food or after it is removed from an appliance keeping it warm, leftovers must be refrigerated." Reheat gravy to a rolling boil and warm steak in the hot gravy until the thickest piece reads 165°F on a food thermometer — USDA FSIS guidance on leftovers: "When reheating leftovers, be sure they reach 165° F as measured with a food thermometer. Reheat sauces, soups and gravies by bringing them to a rolling boil." USDA FSIS also says: "Leftovers can be kept in the refrigerator for 3 to 4 days or frozen for 3 to 4 months." Freeze flat bags if you need longer; label with the date and pull oldest first.
10. Have round and want a crisp crust instead? Try Chicken-Fried Steak with Cream Gravy. For which cuts come in a quarter, confirm your cut sheet with Jensen at order. See Buying a quarter cow near Greenville, TX for pricing and freezer space, Recipes for more cards, and Freezer & light-bill sketch for a chest-freezer estimate.