- 1 ½ pounds of beef round steak, cut into serving sized pieces
- ½ cup of all-purpose flour
- Salt and black pepper to taste
- 1 TBS butter
- 1 TBS canola oil
- 1 fat clove of garlic, peeled and crushed
- 2 large onions, peeled and thinly sliced
- 4 cups of canned plum tomatoes in tomato juice, undrained
- 1 tsp Worcestershire Sauce
- A splash of hot sauce (optional)
- Season the pieces of steak all over with some salt and pepper.
- Sprinkle with flour and pound the flour into the steak using the side of a bread and butter plate.
- Keep doing this on both sides of the pieces of steak until no more flour can be absorbed. This is what makes the meat meltingly tender.
- Melt the butter and canola oil together in a large deep skillet. Brown the pounded and floured pieces of steak in the hot fat on both sides, working in batches until all of the meat is browned, and removing to a plate as it is done.
- Add the onions to the pan drippings and sauté until they are beginning to soften.
- Add the garlic and cook for about 30 seconds then pour in the tomatoes, along with their juices, and the Worcestershire sauce. I like to break the tomatoes up roughly with my hands.
- Season to taste with salt and pepper, and hot sauce if desired. Return the beef steak to the pan, submerging it in the tomato sauce.
- Cover tightly and simmer over a low heat for 1 ½ to 2 hours at which time the steak will be very tender and the sauce nicely thickened.
- Check it periodically to make sure there is enough liquid in the pan. If you think that it needs more, feel free to add a bit of beef stock or hot water.
This easy swiss steak recipe is by no means rigid or set in stone. You can add your own twist to it. Perhaps a dash of balsamic vinegar, some chili sauce, or a splash of tomato ketchup. I sometimes add sliced peppers, which I sauté along with the sliced onion.
- Prep Time: 30 minutes
- Cook Time: 2 hours 20 minutes
- Category: Dinner
- Cuisine: International
- Calories: 300