Swiss steak may derive its name from the process of "swissing" textiles, in which cloth is pressed between rollers to soften it. Heat oven to 350°. Heat 1 tbsp. extra-virgin olive oil and 1 tbsp. butter in a dutch oven over medium-high heat. Put 3⁄4 cup flour on a wide plate. Season one 2 1⁄2"-thick top round steak (about 3 lbs.) generously all over with salt and pepper, then dredge both sides in flour. Brown steak in dutch oven, turning once, until deep golden brown, 12–14 minutes in all. Transfer steak to a large plate; wipe clean. Heat 1 tbsp. butter and 1 tbsp. extra-virgin olive oil in dutch oven over medium heat. Add 4 finely chopped cloves garlic, 2 whole cloves, 1 finely chopped onion, 1 finely chopped carrot, 1 finely chopped rib celery, and 1 bay leaf and cook, stirring occasionally, until onion is softened, 6–8 minutes. Stir in 2 tbsp. tomato paste, 1 tbsp. sweet paprika, and salt and pepper to taste and cook, stirring occasionally, until caramelized, 5–6 minutes. Meanwhile, tie 8 flat-leaf sprigs parsley and 3 sprigs thyme together with butcher's twine; add to pot along with two 12-oz. bottles beer and one 28-oz. can whole peeled tomatoes (with purée), crushing them with your hands as you add them. Bring to a boil; add reserved steak. Cover dutch oven with foil, then the lid. Transfer dutch oven to oven; braise for 1 hour. Uncover dutch oven, flip steak over, and add one 12-oz. bottle beer; cover again with foil and lid. Return to oven; braise steak until tender, about 1 hour more. Uncover dutch oven and discard foil; return to oven. Cook until sauce has thickened and steak has browned, 15–20 minutes more. Discard herb bundle. Season sauce with salt and pepper; transfer to a large platter. Sprinkle with 2 tbsp. chopped flat-leaf parsley, if you like. Serves 6.