Swiss steak is a great recipe that turns a very inexpensive cut of meat into a delicious main course. Simmering the steak for an hour in acidic tomatoes really makes the beef tender. We used a round steak on sale for $1.34, you can use whatever is on sale locally. Frozen cuts also take well to this preparation after being thawed. Now, when you look at the photo, you may be thinking “where is the steak?” Personally, I love to completely cover the thing in the tomato-onion-beef broth. The steak is in there, though, I promise.
- 1/2 to 1 lb round steak (we used .6 lb for two people)
- 1/4 cup mashed potato flakes
- 1-2 tsp. garlic powder
- 2 tbs vegetable oil
- 1 cup chopped onion
- 1 can (14.5 oz) diced tomatoes
- 1/2 cup beef broth
- In a bowl, combine the potato flakes, garlic powder, and pepper. Sprinkle the mixture over the steak and pound with a mallet to tenderize. This will grind the spice mixture in to the meat.
- In a large skillet over medium heat, brown the steak in the oil on both sides. Remove and set aside. In the same skillet, sauté the onions and the remaining spice mix until the onion is tender. Return the stead to the pan, and add the tomatoes and broth. Cover and simmer for 1 hour.
We served it with some ciabatta bread, frozen vegetable mix, and carrots steamed with allspice and garlic in the water.