Swiss Steak
Main Dish • Beef, Herbs & Spices, Sauce, Vegetables
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Ingredients
- 2 pounds bottom round roast, Cut into 1/2" thick slices
- 1 teaspoon salt or to taste
- 1 teaspoon pepper or to taste
- ½ cup all-purpose flour
- 3 tablespoon olive oil
- 1 yellow onion, sliced
- 4 cloves garlic, minced
- 1 tablespoon tomato paste
- 14.5 oz can diced tomatoes
- 2 cups beef stock
- 2 teaspoon Italian seasoning
- 1 tablespoon Worcestershire sauce
- 1 tablespoon parsley, chopped
Directions
- 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.
- 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.
- 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.
- 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.
- Stir in the tomato paste and cook for 1 minute, then add the diced tomatoes, stock, Italian seasoning, and Worcestershire sauce. Stir everything together well.
- 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.
- Taste for seasoning and add salt and pepper if needed. Garnish with parsley and serve.
