This is my Grand-mothers version of Swiss Steak, and it’s a cherished memory of a great meal. This is easy to make, and its done in one skillet, so there’s not a lot of clean up. You make this with Round Steak, and you cook it on low for several hours, and it just melts in your mouth. It’s loaded with Vegetables in a sweet tangy tomato sauce, that is sure to please. Make sure to keep this one in your favorite recipes!
HERE’S WHAT YOU NEED:
- 1 -2 pounds of Round Steak
- Olive Oil – see instructions
1 tablespoon of Butter
- 2 cups of Flour
- Garlic Salt – coarse ground with Parsley
- Garlic Powder
- Seasoned Salt
- 1 teaspoon of Italian Seasoning
- 3 heaping Tablespoons of Brown Sugar
4 large Russet Potatoes – peeled and cut in pieces
- 3 large Carrots – peeled and sliced
- 3 stalks of Celery – rinsed and sliced
- 1 Red Bell Pepper – rinsed, and cut in bite sized pieces
- 1 large sweet Onion – peeled and chopped
1 teaspoon of Minced Garlic
1 large can of Stewed Tomatoes – 28 ounce can
- 1 can of Tomato Paste – 6 ounces
- 1 – 2 bottles of Water
HERE’S WHAT YOU DO:
The night before you’re planning to cook this, place your Round Steak in a Ziploc bag, and sprinkle with the Garlic Salt, Seasoned Salt and Seasoned Pepper, on both sides. Zip up the bag, and place it in a bowl, and place in the refrigerator overnight.
When you’re ready to make the Swiss Steak, peel the Potatoes and Carrots, and place the Butter in the skillet, along with some Olive Oil – I never measure this, but probably 1 -2 Tablespoons of Olive Oil. Place the potatoes and carrots in the skillet and cook until tender over medium heat, about 20 to 30 minutes. When the Potatoes are tender, remove them from the skillet to a bowl. Add the Celery, Red Pepper, and Onion, and saute for about 5 minutes. Remove from the Skillet to a separate bowl.
Remove the Round Steak from the Refrigerator, and open the bag, and pour off any juices that may have collected in the bag overnight. Add the Flour to the bag and shake well to coat the steak.. Add a little more Butter and Olive Oil to the skillet, enough to cover the bottom of the skillet. Shake the bag with the steak again, just to make sure it’s well coated in the flour. Turn your heat to medium high, and place the Round Steak in the Skillet. Cook until well browned on one side, then turn the steak, and brown well on the other side. When the steak is browned on both sides, turn the heat back to medium, and add the Vegetables to the skillet, but not the potatoes. Add the can of Stewed Tomatoes, and the can of Tomato Paste. Add 2 1/2 cups of Water to the skillet and stir well to thin the Tomato Paste. Cut the Tomato slices in chunks, right in the skillet. Sprinkle with the Garlic Salt, Garlic Powder, Seasoned Salt, and Seasoned Pepper. Add the Italian Seasoning and Brown Sugar and stir well to blend. Add the Minced Garlic. Turn the heat to low, and let the steak and Vegetables cook for about 3 – 4 hours, or until the Steak is fork tender. Slice the Steak into portions, right in the skillet. Stir the sauce, and vegetables, and spoon over the steak. To serve, plate steak portions on dinner plates, and spoon sauce and vegetables over Steak. Top with the fried potatoes and spoon a little sauce over the Potatoes. Serve, and Enjoy!
Makes approximately 4 – 6 servings
NOTE: A large Non-stick Skillet is recommended for this dish. It’s hard to keep the crust on the steak if you’re using another type of skillet, and it makes the Steak so delicious, as it seals in the juices and flavors, if the crust stays on the steak. My Grand-mother used a large non-stick electric Skillet to cook this dish. It was delicious, every time. I hope you enjoy this.