Swiss Steak

6 standard portions

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Ingredients

• 2 pounds round steak (excess fat trimmed)
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• ½ cup all purpose flour
• ½ teaspoon smoked paprika
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• 3 tablespoons olive oil (divided)
• 1 small yellow onion (diced)
• 2 small carrots (cut into rounds)
• 2 cloves garlic (minced)
• 1 14.5oz can diced tomatoes (do not drain)
• 2 cups beef broth
• 1 tablespoon Worcestershire sauce
• chopped fresh parsley (for garnish)

Method

1. Use a meat mallet, and using the rough side of the mallet pound the steaks into ½ inch thickness. This is the ‘swissing’ process and it makes the meat soft and tender.
2. Season the steaks with salt and pepper.
3. In a shallow dish, combine flour with paprika, garlic powder, and onion powder. Dredge the steaks in the flour, shaking off any excess. Place them on a clean baking sheet.
4. Heat 2 tablespoons of olive oil in a dutch oven, and over medium-high heat sear the steaks on both sides (work in batches). Remove onto a place and set aside.
5. In the same pot, heat the remaining olive oil, add the onion and carrots and cook for 2-3 minutes or until the onion is soft and translucent. Add garlic, and cook for 30 seconds.
6. Add a can of diced tomatoes, beef broth, and Worcestershire sauce. And deglaze the pot - scrape off any bits stuck to the bottom of the pot with a wooden spoon.
7. Return the steaks/beef to the pot and submerge in the liquid, cover and simmer for 2 hours (or 2 ½ hrs) or until the liquid has reduced, and the beef is tender.
8. Serve over mashed potatoes, garnish with chopped parsley.