Swiss Steak

INGREDIENTS
1 ½ - 2 pounds boneless chuck steak or round steak
¼ cup all purpose flour
1 ½ teaspoons kosher salt, divided
1 ½ teaspoons black pepper, divided
¼ cup + 2 tablespoons olive oil, divided
3 cloves minced garlic
2 medium carrots, shredded
2 medium onions, diced
2 cups diced bell peppers
15 ounce can tomato sauce
2 cups water
1 tablespoon dried oregano
1 tablespoon dried thyme
1 tablespoon dried basil


INSTRUCTIONS

1. Pound steak to about ¼ inch thick using a meat mallet. 
2. Dredge steak into flour on both sides and season with ½ 
	teaspoon salt and ½ teaspoons pepper. 
3. Add 2 tablespoons olive oil to a dutch oven or deep 
	skillet and place over medium heat.
4. When oil is hot, add the steak and cook about 5 minutes 
	per side until well browned. 
5. Remove to steak and set aside.
6. Add more olive oil to the skillet and cook onions, garlic, 
	bell peppers and carrots over medium heat, stirring often. 
	Cook until vegetables are softened, about 10 minutes.
7. Add tomato sauce and water, stirring to combine.
8. Season with salt, pepper, oregano, thyme and basil, 
	stirring until combined. 
9. Return steak to the pan and cover with sauce, cooking 
	for about 5 minutes.
10. Cover and lower to simmer.
11. Cook 30 minutes to 1 hour until steak is tender. 
12. Remove steak to a cutting board and slice thin or shred. 
13. Return to sauce and stir well.
14. Serve steak and sauce over mashed potatoes, rice or pasta.