Add a small amount of oil to a dutch oven on top of the stove, over medium heat.
Sautee the onions and celery until soft.
Add the garlic and sautee another 2-3 minutes. Remove the vegetables from the dutch oven and set aside.
Preheat your oven to 325 degrees.
Place the dredged meat into a ziploc bag and pound with the textured side of a meat mallet on both sides, until it is about 1/4 inch thick.
Dredge in the flour again, and set aside. Repeat until you have all the meat slices prepared this way.
Add a small amout of oil to the same pan you used to cook the onlons and celery. On meduim heat, brown them meat in small batches, setting aside until you've browned all the pieces.
Return the onions, celery and garlic to the dutch oven.
Add the can of tomatoes, tomato paste, paprika, oregano, Worcestershire sauce and beef broth.
Stir until combined.
Add the meat, be sure and cover with the sauce mixture.
Cover tightly and bake for 2 - 2 1/2 hours or until the meat falls apart easily with a fork.
You may want to check on the progress after about an hour and a half and add a little more beef broth it the sauce is getting too thick too fast.