Swiss Steak or something

We usually find ourselves with a surplus of round steak after butchering so we need to figure ways to work with it. Can't let a nice piece of meat go to waste, after all. This is one of the ways we enjoy the stuff:

Swiss Steak Sort Of

2 pounds beef round steak, trimmed and cut into 6 portions
1/2 cup flour
2 T black pepper
1 T salt
1 T garlic powder
1 T Indian curry, the brown kind (I make my own, will find the recipe around here somewhere) for curry lovers, use more
1/8 cup oil
1 large onion, peeled and sliced thin
1 red bell pepper, cleaned and sliced
1 green bell pepper, cleaned and sliced
1 quart canned tomatoes with juice (home canned is best, if you don't have any use a 28 ounce can of diced)
1/2 cup beef broth

Mix the flour, pepper, salt, garlic and curry. Place in a soup dish for dredging.
Pound the beef portions very thin, dipping them in the flour mixture as needed.
After the beef is prepared, dredge the portions one more time in the flour and allow them to dry.
Preheat oven to 300F.
In a large braising pan on medium high, heat the oil until it swims. (If you want, use clarified butter, which won't smoke.)
Lightly brown the portions in batches. Set aside in a bowl. Don't do them so they are done at all, just a little brown on the outside. (Make sure there is no burning as you will have to dump out the fats and wash the pan, then start over with fresh fat.)
Reduce heat to medium low.
Put all the portions back in the braising pan in layers as stated below, if needed. Add juice from bowl.
Layer sliced onions, peppers and tomatoes on beef. Slowly bring to a boil.
Cover and place in preheated oven. Braise for 4 hours.
Remove cover, testing to make sure the contents of the pan are not drying out. If they do, add the broth.
Bake for another hour. Remove from oven, cover loosely and let set for 15 minutes.
Serve with mashed potatoes and a green vegetable of your choice.