Swiss-Italian Steak

• 3 Tablespoons Oil, Divided
• 13 cups Flour
• 1/2 teaspoons Salt
• 1/4 teaspoons Seasoning Salt
• 1/4 teaspoons Pepper
• 2 pounds Bottom Round Steak
• 1 Large Onion, Cut In Half, Then Slice Each Half
• 2 Large Red Peppers (or Peppers Of Your Choice), Stem And Seeds Removed Then Cut Into 2" Strips
• 2 Fresno Peppers, Seeded And Thinly Sliced
• Salt And Pepper
• 4 cloves Garlic, Minced
• 1/4 cups Dry Red Wine
• 28 ounces, weight Canned Whole Tomatoes, Broken Up
• 14- 1/2 ounces, weight Canned Diced Italian Stewed Tomatoes
• 1 cup Beef Broth
• 1 Tablespoon Worcestershire Sauce
• 1 Tablespoon Italian Seasoning
• 1 Large Bay Leaf

1. Heat 1 tablespoon of oil in a Dutch oven over medium high heat.
2. In a small bowl mix together flour, salts and pepper.
3. Rub it into the steaks on both sides.
4. In 2 batches, brown steaks in the hot skillet, browning on both sides.
5. They dont have to be cooked through, just nicely seared on both sides.
6. Use another tablespoon of oil for the second batch.
7. When each batch is done, remove steaks to a plate; set aside.
8. Add more oil to pan if necessary and saute onion and peppers with a pinch of salt and pepper until softened Then add garlic and stir it around for another 30 seconds.
9. Then add the wine to deglaze the pan, stirring up bits from the bottom.
10. Once everything is well combined, add tomatoes and remaining ingredients including the steaks.
11. Bring to a boil, reduce heat to a simmer, cover the pan and simmer for 2 hours.
12. Make sure to off-set the lid for the last hour of cooking time to help thicken sauce.
13. Taste for seasoning adding salt and pepper, if desired.
14. When done, remove the bay leaf.
15. Serve over brown rice, polenta or mashed potatoes.

oil, flour, salt, salt, pepper, onion, red peppers, peppers, salt, garlic, red wine, tomatoes, italian stewed tomatoes, beef broth, worcestershire sauce, italian seasoning, bay leaf

Taken from tastykitchen.com/recipes/main-courses/swiss-italian-steak/ (may not work)