Swiss steak is a classic dish (the first recipe appeared in print in 1915!).
My grandpa grew tomatoes in his garden and would use his homemade tomato juice to make this recipe. I remember knowing we were having it because he would have it cooking on the stovetop in his pressure cooker. While I too could have made this in my pressure cooker, I decided to go low and slow today and braise my steak in the oven.
This is a great make-ahead meal if you want to prep it on Sunday and simply reheat it for busy weeknights. Serve this with rice or mashed potatoes and a side of steamed or roasted veggies.
1. Preheat oven to 350.
2. Season steaks with salt and pepper on both sides.
3. Place the flour, garlic powder and paprika on a plate and stir gently until the spices are incorporated. Dredge steaks in the flour mixture until well coated.
4. Heat olive oil in a Dutch oven over medium-high heat. Add steaks and brown on both sides; transfer to a plate. Place onion, green pepper and carrots on the bottom of the pan and place steaks on top. Top with tomato paste, diced tomatoes, beef stock and Worcestershire. Cover the pan and place in the oven for 2 1/2 hours, or until the steaks are completely tender.
5. Serve over rice or potatoes, if desired.
Swiss Steak
Serves 4
All you need:
1 pound sirloin steak (or eye of round steak), pounded flat
Kosher salt and freshly ground black pepper
1/3 cup flour
1/2 teaspoon garlic powder
1/4 teaspoon paprika
1 tablespoon olive oil
1 onion, diced
1 green pepper, diced
3 carrots, diced
1 (6 oz.) can tomato paste
1 (28 oz.) can diced tomatoes, with juice
1 cup beef stock
1 tablespoon Worcestershire sauce
All you do:
1. Preheat oven to 350.
2. Season steaks with salt and pepper on both sides.
3. Place the flour, garlic powder and paprika on a plate and stir gently until the spices are incorporated. Dredge steaks in the flour mixture until well coated.
4. Heat olive oil in a Dutch oven over medium-high heat. Add steaks and brown on both sides; transfer to a plate. Place onion, green pepper and carrots on the bottom of the pan and place steaks on top. Top with tomato paste, diced tomatoes, beef stock and Worcestershire. Cover the pan and place in the oven for 2 1/2 hours, or until the steaks are completely tender.
5. Serve over rice or potatoes, if desired.