Old-Fashioned Swiss Steak

1/2 cup plus 2 tbsp. all-purpose flour, divided
2 tsp. salt, divided
3/4 tsp. pepper, divided
1/2 tsp. garlic salt
2 lbs. boneless round steak, cut into serving size pieces
3 tbsp. vegetable oil
1 garlic clove, minced
2 cups chopped green pepper
1 cup chopped celery
1 cup chopped onion
2 cans (14 1/2 ounces each) diced tomatoes, undrained
1 cup beef broth
1 tbsp. soy sauce
1/4 cup cold water

In a large plastic bag, combine 1/2 cup flour, 1 tsp. salt, 1/2
tsp. pepper and garlic salt. Add beef and toss to coat. Remove
meat from bag and pound with a mallet to tenderize. Heat oil in
a Dutch oven; brown the meat. Add garlic, green pepper, celery
and onion; cook and stir for 10 minutes. Add tomatoes, broth, soy
sauce and remaining salt and pepper. Cover and bake at 325 degrees
for 2 hours. Remove from the oven. Remove meat to serving dish
and keep warm. In a small bowl, combine water and remaining flour;
stir into juices. Bring to a boil over medium heat, stirring
constantly until thickened. Pour over steak. Makes 6-8 servings.