Baked Beef Steak
2 Pounds Boneless Beef Round Steak
1/2 Teaspoon Kosher Salt
1/4 Teaspoon Ground Black Pepper
1/2 Teaspoon Seasoned Salt
2 Tablespoons All-Purpose Flour, Or As Needed
1/4 Cup Vegetable Oil
1 (14.5 Ounce) Can Stewed Tomatoes
1 Medium Onion, Chopped
1 Cup Beef Broth
1/2 Cup Chopped Carrots
1/4 Cup Chopped Celery
2 Cloves Garlic, Minced
1 Tablespoon All-Purpose Flour
2 Teaspoons Worcestershire Sauce
1 Cup Shredded Sharp Cheddar Cheese
Preheat oven to 350 degrees F. Grease a shallow baking dish.
Cut steak into two portions and pound to 1/4-inch thickness; season with salt, pepper, and seasoned salt. Coat meat evenly with about 2 tablespoons flour.
Heat oil in a skillet over medium heat. Cook beef in hot oil until browned completely, 3 to 5 minutes per side; transfer to prepared baking dish reserving drippings in the skillet.
To the drippings, add tomatoes, onion, green bell pepper, beef broth, carrots, celery, garlic, 2 tablespoons flour, and Worcestershire sauce. Bring the tomato mixture to a boil; cook and stir for 2 minutes. Pour the mixture over the meat in the baking dish. Cover dish with aluminum foil.
Bake until beef is completely tender, about 90 minutes. Sprinkle cheese over beef and return to oven uncovered until cheese is melted, 3 to 5 minutes.
Serve with garlic mashed potatoes, green beans, salad and crostini.