Easy Swiss Steak (124 of 150)

I'm back from Portugal and ready to cook. I didn't have much in the house, but scrounging the pantry
and freezer I found I had exactly what I needed to make this Easy Swiss Steak. 

I've made Swiss Steak on other time and it turned out good, so why not try it again?

This recipe was easy and it was also delicious. The tangy tomato sauce would make anyone happy. I had this over rice, but think mashed potatoes and/or pasta would be good too. 

Photo from JoCooks.com

Easy Swiss Steak

Recipe from Jo Cooks

Serves 4

• 2 pounds bottom round roast (Cut into 1/2" thick slices)
• 1 tsp salt (or to taste)
• 1 tsp pepper (or to taste)
• ½ c flour (all-purpose)
• 3 T olive oil
• 1 onion (sliced)
• 4 cloves garlic (minced)
• 1 T tomato paste
• 14.5 ounce diced tomatoes (1 can)
• 2 c beef broth (low sodium)
• 2 tsp Italian seasoning
• 1 T Worcestershire sauce
• 1 T parsley (freshly chopped)

Swiss the steak: Use a meat tenderizer mallet to poke holes into each slice of steak on both sides. You can also do with a fork or pairing knife.

Dredge through flour: Generously salt the beef slices with salt and pepper. Add the flour to a shallow bowl. Dredge each piece of beef well in the flour.

Sear the steak: Heat 2 tbsp of the olive oil in large, deep skillet over medium-high heat. Add the dredged beef to the skillet and cook for 4-5 minutes per side, or until seared and well browned. Remove the beef from the skillet and set aside.

Sauté onion: Add the remaining tbsp of olive oil to the skillet along with the onions. Cook for 3-4 minutes, until they soften and get translucent. Add the garlic and cook for 30 seconds or until aromatic.

Add the rest of ingredients: Stir in the tomato paste and cook for 1 minute, then add the diced tomatoes, broth, Italian seasoning, and Worcestershire sauce. Stir everything together well.

Braise: Bring the mixture to a boil, then reduce the heat to a simmer. Add the beef back to the skillet and make sure it's fully submerged. Cover and cook for 1 1/2 hours, or until the sauce has reduced to your liking and the beef is tender. Stir occasionally.

Finish & serve: Taste for seasoning and add salt and pepper if needed. Garnish with parsley and serve.