Old Fashioned Swiss Steak

• Meat

  • 2 lbs Bottom round steak or cube steak

• Produce

  • 4 cloves Garlic
  • 1 Onion, large
  • 1 tsp Oregano, dried
  • 1 (14.5-ounce can Tomatoes

• Canned Goods

  • 1 1/2 cups Beef broth
  • 1 tbsp Tomato paste

• Condiments

  • 1 tbsp Worcestershire sauce

• Baking & Spices

  • 3/4 cup All-purpose flour
  • 1 tsp Black pepper, freshly ground
  • 2 tsp Paprika, smoked
  • 2 tsp Salt

• Oils & Vinegars

  • 1/4 cup Olive oil, Extra Virgin

Found on karistaskitchen.com

Directions

• Preheat the oven to 325 degrees F.
• Season the steaks with salt and pepper.
• Place the flour* into a pie plate or shallow dish. Dust the pieces of meat on both sides in the flour mixture. Cover the meat with plastic wrap and pound out the steaks until they are thinner pieces. Then dredge the pounded slices through the flour on both sides once more and set aside.
• Add enough of the oil to just cover the bottom of a 4 to 5-quart Dutch oven set over medium-high heat. Once the oil begins to shimmer, add the steaks to the pan, being careful not to overcrowd. Cook until golden brown on both sides, approximately 2 minutes per side. Remove the steaks to a plate and repeat until all of the steaks have been browned.
• Remove the last steaks from the pot and add the onions and garlic. Saute for 1 to 2 minutes.
• Add the tomato paste and stir to combine. Next add the tomatoes, paprika, oregano, Worcestershire sauce and beef broth and stir to combine.
• Return the meat to the pot, submerging it in the liquid. Cover the pot and place it in the oven on the middle rack. Cook for 1 1/2 to 2 hours or until the meat is tender and falling apart.
• This dish is fabulous served with creamy polenta, brown rice, pasta, garlic mashers or egg noodles.

Nutrition