Swiss Steak

Swiss Steak

Swiss Steak is an old favorite for both of us. It’s a simple recipe, yet the flavor is so good, it’s a perfect Sunday Dinner for you and your family and dinner guests. We updated the recipe to use our Herb Garlic Pepper for the seasoning while cooking. The resulting flavor, along with the light, tomato flavor cooks into a very savory sauce to spoon on the steaks and mashed potatoes, which was always served. To complete the meal, we will serve steamed broccoli, green beans or other seasonal green vegetable.

Serves 4 to 6 servings

Ingredients:
2 Pounds Round Steak (Trim off Excess Fat)
1 Teaspoons Kosher Salt
2 Teaspoon Freshly Ground Black Pepper
¾ Cup All-purpose Flour
¼ Cup Canola or Olive Oil
2 Cloves Garlic, Minced
1 Large Onion, Halved Then Thinly Sliced
2 Stalks Celery, Diced
2 Tablespoon Tomato Paste
½ Cup Diced Tomatoes
2 Tablespoons Sheffield’s Herb Garlic Pepper Seasoning
1 Teaspoon Greek Oregano
1 Teaspoon Smoked Spanish Paprika
1 Tablespoon Worcestershire Sauce
1 ½ Cups Beef Broth, plus Extra when Cooking.

Directions:
Preheat the oven to 325F. Set the rack so the pot will sit in the middle of the oven.

Cut the steaks into portion-size pieces. Sprinkle the salt and pepper evenly on both sides of the portions. Rub into the meat. Place the flour on a plate. Dredge the portions in the flour on both sides. Use a tenderizing piercer or fork to pierce the steaks well on both sides. Then using a meat pounder, pound the steaks to about ¼” to ½” thick. Dredge the steaks again in the flour then set aside.

Pour enough oil in the a heavy pan, like a Dutch oven to just cover the bottom. Heat over medium high heat. Once the oil starts to shimmer, add the steaks to the pan. Cook about 2 minutes on each side until golden brown. Transfer the steaks to a plate. Repeat if needed to brown the rest of the steaks.

Add the onions, garlic, and celery. Sauté for 1 to 2 minutes. Add the tomato paste and stir to combine. Add the tomatoes, Sheffield’s Herb Garlic Pepper Seasoning, smoked paprika, oregano, Worcestershire sauce and beef broth. Stir to combine. Return the meat to the pot and nestle into the liquid mixture. Add more beef broth if necessary to just cover the meat. Cover the pot and place in the oven on the middle rack. Cook for 1 ½ to 2 hours or until the meat is very tender.

Swiss Steak is usually served with mashed potatoes with some of the sauce spooned over them and the steak. Add a side vegetable and enjoy.