Swiss Steak Classic (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 pounds of top or bottom round steak, tenderized to about 1/2 inch thick
02 -
A pinch or two of kosher salt and black pepper, freshly ground
03 -
Half a cup of plain flour
04 -
2 to 3 tablespoons of a neutral oil, like vegetable oil
05 -
One onion, cut into thin half rings
06 -
Three peeled carrots, chopped into 1-inch pieces
07 -
Three cloves of garlic, finely chopped
08 -
Two tablespoons of tomato concentrate
09 -
Two cups of beef broth, reduced-sodium
10 -
Two cans, each 14.5 ounces, of diced tomatoes
11 -
A tablespoon of Worcestershire sauce
12 -
A teaspoon of dried marjoram
13 -
Half a teaspoon of dried thyme
14 -
A quarter teaspoon of paprika
# Instructions:
01 -
Take a meat mallet and start pounding the steak, using plastic wrap to cover it. Aim to get it to about 1/2 inch thick. Sprinkle plenty of kosher salt and black pepper on both sides. Toss some flour into a shallow bowl and lightly coat the steak, shaking off extra flour as you go.
02 -
Set a Dutch oven or large, thick pot on medium-high heat and pour in 1 1/2 tablespoons of oil. Brown both sides of the steak. Once done, take the steak out and leave it on a plate for now.
03 -
Add the last bit of oil to the same pot, then lower the heat to medium. Toss in the onion slices and carrot chunks. Stir for 5-7 minutes until the onions soften. Turn the heat down to low, add the minced garlic, and keep stirring for about a minute.
# Notes:
01 -
Pairs wonderfully with egg noodles, mashed potatoes, or rice
02 -
Ideal dish for leftovers since it tastes even better the next day