SWISS STEAK
This Swiss Steak Recipe combines melt in your mouth tenderized round steak braised with onions, carrots, garlic, and tomatoes. For a complete meal serve over creamy mashed potatoes, white rice, or Amish egg noodles.
Provided by Beth Pierce @smalltownwoman
Categories Beef
Number Of Ingredients 13
Steps:
- Tenderize the round steak with a meat mallet.
- Generously salt and pepper both sides of the beef. Add the flour to a shallow bowl and dredge the beef in it.
- Heat 1 1/2 tablespoons vegetable oil in a Dutch Oven or heavy stock pot and brown the meat on both sides. Remove the meat to a plate.
- Heat remaining vegetable oil in the pot. Add the onion and carrots and cook until the onions are tender; approximately 5-7 minutes. Reduce the heat to low and add the garlic cooking for 1 minute while stirring constantly.
- Add the tomato paste, beef broth, diced tomatoes, Worcestershire sauce, marjoram, thyme and the browned beef. Gently scrap the bottom of the pot to remove the brown bits. Cover the pot and place in the oven at 350 degrees for 2 hours or until the meat is very tender.
- If desired serve over mashed potatoes, white rice, or egg noodles with the meat and sauce ladled over the top.
- NOTES Use a meat mallet to tenderize your round steak. Cover the round steak with plastic and beat the round steak to about a 1/2 inch thick. You can make this recipe in a Dutch oven, stock pot, ovenproof skillet, or casserole dish . Just cover it with aluminum foil if the vessel does not have an ovenproof lid before placing in the oven. Peel the carrots so they have that beautiful bright orange color. I like to use fire roasted tomatoes but diced tomatoes work well too. Dried oregano may be substituted for dried marjoram. I like marjoram because it is a little sweeter, less pungent, and overall more subtle. Store leftovers in an airtight container for up to 3 days. Reheat in the microwave at a reduced power. Freeze in a sturdy freezer container for up to 3 months. Defrost in the refrigerator overnight.
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