Preheat oven to 325º F.

Cut the meat with the grain into ½-inch thick slices. Place the flour, salt and pepper into a zip lock bag or other type of plastic bag. Add the meat and toss to coat on both sides. Tenderize the meat, using a needling device, until each slice is ¼-inch thick. Dredge in the flour again and set aside.

Add enough of the vegetable oil to just cover the bottom of a 4 to 5-quart Dutch oven set over medium-high heat. Once the oil begins to shimmer, add the steaks to the pan, being careful not to overcrowd. Cook until golden brown on both sides, approximately 2 minutes per side. Remove the steaks to a plate and repeat until all of the steaks have been browned.

Remove the last steaks from the pot and add the add the onions, celery and garlic. Add the paprika and oregano; stir well to combine.

Whisk the beef broth, tomato paste and Worcestershire Sauce in a measuring cup.  Add to the vegetable mixture; mix well.  Add the diced tomatoes; mix well. Correct seasonings. Return the meat to the pot, submerging it in the liquid. Bring to a simmer.  Cover the pot and place it in the oven on the middle rack. Cook for 1½ to 2 hours or until the meat is tender and falling apart. Yield: 4 to 6 servings.