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Ingredients
| round steak (rump): 2 lbs |
| garlic (minced): 1 tsp (minced) |
| salt: 1/2 tsp |
| all-purpose flour (unsifted): 1/2 cup |
| vegetable oil: 2 Tbl |
| onions (chopped): 1 cup (diced) |
| carrots (grated): 1 cup (chopped) |
| chicken broth: 1 cup |
| beer: 1/2 cup (optional) |
| canned tomato paste: 2 Tbl |
| Italian seasoning: 1 1/2 tsp |
Swiss Steak
Credit: Food.com
User rating:
-
Prep Time
30 min -
Cook Time
120 min -
Servings
5 serving(s)
Tags
- Preheat oven to 325 degrees.
- Pound steak with tenderizer, trim extra fat.
- Sprinkle steaks with garlic and salt. You can cut the steak into strips or leave them whole. I do both, depending on my mood.
- Put oil in large oven proof skillet or dutch oven and heat over medium on stove top.
- Dredge steaks in flour so covered, shake off extra, and brown in oil on both sides for about 8 minutes. Remove steaks from pan.
- Add onions, carrots, and optional 1/2 c chopped celery. Cook vegetables until they are soft, but not browned.
- Add broth, beer, tomato paste, and seasoning. Cook for about 3 minutes.
- Return meat to pan. Cover and place in oven for 1 1/2 hours or until tender.
- If you don't have an oven proof skillet or dutch oven, simply place steaks in a baking dish and cover with sauce.