Swiss steak takes a cheap and tough cut of beef like round or sirloin steak (cube or minute), which is then braised in stewed tomatoes and other vegetables.
Prep Time: 20 minutesminutes
Cook Time: 2 hourshours30 minutesminutes
Total Time: 2 hourshours50 minutesminutes
Servings: 4
Ingredients
2poundsof steak(round, sirloin, cube, minute)
1cupflour
1tspsalt
1tsppepper
1tsppaprika
1/4cupolive oil
3garlic cloves, minced
2onions, sliced
2peppers, diced
2celery stalks, sliced
2cans of diced tomatoes
1/2cupwater
1can tomato paste
Instructions
If you are using steak that has not been tenderized, pound it on both sides with a meat tenderizer.
Mix the flour, salt, pepper and paprika in a shallow bowl. Dredge the steak in the flour mixture until coated all over.
Heat the oil in a skillet on medium high heat. Add the steak and cook about 4 minutes per side. The flour should brown and create a crust around the steak. If there are more pieces of steak than will fit in the skillet, cook them in multiple batches. After the steak has cook about 4 minutes per side, remove them from the skillet and let them rest on a plate.
The skillet will have a buildup of browned flour and other seasonings. This has incredible flavour that should not be wasted. Add 1/2 cup of water and stir to pull the bits off the skillet.
Add the garlic, onions, peppers and celery to the skillet and cook until beginning to soften, about 7 minutes.
Stir in the tomatoes and tomato paste and bring to a boil.
Add a third of the tomato mixture to the bottom of a casserole dish or roasting pan. Then add the steak and top it with the remaining tomato mixture.
Cover the casserole dish and bake in a 325F oven for 2 hours. Serve with mashed potatoes, rice or pasta.