MISSISSIPI SWISS STEAK

2 pounds round steak, 2 teaspoons Kosher salt, 1 teaspoon black pepper, 1 teaspoon granulated garlic, 1 cup self-rising flour, 1/4 cup oil, 1 (15 oz.) can diced tomatoes, 1 cup water, 1 cup beef broth, 1/2 cup white onions, chopped, 2 carrots, grated, 1/4 cup green bell pepper, 1 stalk celery, chopped, 2 green onions, sliced, 2 garlic cloves, minced, 1 1/2 tablespoons Worcestershire sauce.

Have the butcher run your steak through the tenderizer.  Cut steak into serving pieces, set aside.  Preheat the oven to 350 degrees. Get out a bowl, add the flour, salt, pepper, and granulated garlic, mix well.  Rub the flour onto the steak and pound on both sides.  Get out the cast iron skillet, add the oil and heat to 325 degrees.  Add the steak to the skillet and brown on both sides, remove from the skillet, set aside.  Add the onions, garlic, bell pepper, celery, and carrot to the skillet, saute until the onions are translucent.  Add the diced tomatoes and Worcestershire sauce to the skillet, mix well Add the steak back into the skillet.  Cover the steak with the sauce.  Put in the oven and cook uncovered for 90 minutes.