Easy Swiss Steak - Super Good

I discovered a package of cubed steak in the freezer that needed to be used and our usual would have been to turn it into chicken fried steak or baked steak in gravy.  But in an effort to reduce calories, I opted to go with Swiss steak which we haven’t had in years – since I had no blog post about this dish, it must have been pre 2009.  I looked thru my saved recipes and finding nothing, I went to the web and selected the recipe for Easy Swiss Steak from the “Spend With Pennies” blog.  Factoid - "One would think the name comes from Switzerland, but it actually comes from the technique of tenderizing the meat by pounding or rolling, which is called “swissing” in England."  I adapted the recipe based on my larger meat amount.

Easy Swiss Steak – Adapted from Spend With Pennies

Ingredients: 

2 lbs. cubed steak

5/8 C. flour

½ rounded tsp. paprika

½ rounded tsp. garlic powder

½ rounded tsp. pepper

2½ tbsp. olive oil or as needed

1 extra large onion, chopped

2 large carrots, chopped

2 stalks celery, chopped – added by Larry

32 oz. diced tomatoes with juice

13 oz. beef broth

4 tsp. Worcestershire sauce

1 tbsp. cornstarch optional, see note

Instructions:

1. Preheat oven to 350°F.

2. Salt and pepper the meat.

3. Combine flour, paprika, and garlic powder.

4. Dredge meat in flour mixture.

5. Heat 1 tablespoon of olive oil over medium heat in a large skillet.

6. Brown steaks on each side (adding additional olive oil if needed). 

7. Place onion & carrot in the bottom of a large pan and season with S&P.

8. Top with browned steaks.

9. Add remaining ingredients except for cornstarch.

10. Cover and cook for 2 ½-3 hours.

Note:  If you’d prefer a thicker tomato gravy, after cooking remove beef from the pot. Combine cornstarch with 1 tablespoon water. Bring liquid in the pot to a boil. Stir in cornstarch slurry and stir until thickened. (Larry didn't do this)

We served it with boiled, plate mashed Yukon Gold potatoes.

The Verdict:

In addition to being easy, it was outstanding and Bev gave it five stars.  The meat was fork tender and the sauce was very tasty.  It won't be lot's of years before we have it again - it will be a perfect cool weather meal for our Friday group. 

Photos can be enlarged by clicking on them and the blue words are links.

Have a great day and thanks for stopping by Almost Heaven South.

Larry

8/30/23 meal date