Swiss Steak

Ingredients

• 2 pounds beef round steak, about 1.5 inches thick
• 1/4 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons vegetable oil
• 1 medium onion, sliced
• 1 can (14.5 ounces) diced tomatoes
• 1 cup beef broth
• 2 cloves garlic, minced
• 1 teaspoon Worcestershire sauce
• 1 teaspoon dried basil
• 2 carrots, sliced
• 1 cup mushrooms, sliced

Instructions

1. Combine flour, salt, and pepper in a shallow bowl.
2. Coat both sides of the steak with the flour mixture, pressing gently to adhere.
3. Heat oil in a large skillet or Dutch oven over medium-high heat.
4. Brown the steak for 3-4 minutes per side. Remove and set aside.
5. Add onion and garlic to the same skillet and sauté for 2 minutes until fragrant.
6. Stir in diced tomatoes, beef broth, Worcestershire sauce, and basil.
7. Return steak to the skillet, nestling it into the sauce.
8. Add carrots and mushrooms around the steak.
9. Reduce heat to low, cover, and simmer for 1.5 to 2 hours, until steak is tender.
10. Turn steak halfway through cooking.
11. Serve steak with sauce and vegetables spooned over top.

Notes

• Use a meat mallet to pound the steak and tenderize it before cooking if desired.
• A Dutch oven works best for even heat distribution and can go from stovetop to oven.
• The steak can also be finished in a 325°F oven for 1.5 hours instead of simmering on the stovetop.
• Leftovers store well in the refrigerator for up to 3 days in an airtight container.
• This dish tastes even better the next day as flavors meld together.