Swiss Steak
Swiss Steak is so tender and delicious, it comes together quick and is classic comfort food loved by all.
Ingredients
- 1 1/2 to 2 pounds bottom round steak, trimmed of excess fat (or cube steaks then you don't need to pound with a mallet)
- salt & freshly ground black pepper
- 3/4 cup all-purpose flour
- 1/4 cup olive oil or bacon drippings
- 1 large onion, diced
- 1 green bell pepper, sliced
- 2 cloves garlic, minced
- 2 stalks celery, chopped
- 1 tablespoon tomato paste
- 1 (14.5-oz) can diced tomatoes
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1 bay leaf (optional)
- 1 tablespoon Worcestershire sauce
- 1 1/2 cups low sodium beef broth (or 14.5 oz can is fine)
- 2 tablespoons fresh parsley for garnish (optional)
Instructions
- about 1/4-inch thick.
- Season on both sides with salt and pepper. Dredge the steaks in the flour (I season the flour too). Dredge the slices on both sides once more and set aside.
- Add enough of the oil to just cover the bottom of a skillet set over medium-high heat. Once the oil begins to shimmer, add the steaks to the pan, being careful not to overcrowd. Cook until golden brown on both sides, approximately 2 minutes per side. Remove the steaks to a plate and repeat until all of the steaks have been browned.
- Remove the last steaks from the skillet and add the onions, green bell pepper, garlic, and celery. Saute for 1 to 2 minutes. Add the tomatoes, tomato paste, bay leaf, paprika, oregano, thyme, Worcestershire sauce and beef broth and stir to combine. Return the meat to the skillet, spoon the sauce over the steaks. Cover and let simmer until the meat is tender and falling apart, 35-45 minutes. Remove bay leaf before serving and top with fresh parsley.