Growing up, Swiss Steak was one of my favorite dinners. Maybe because I love my grandmother’s canned tomatoes, maybe because it was here my love of low and slow cooking developed, or maybe because Swiss Steak turns the very economical round steak into a tasty, fork tender dish that is always a crowd pleaser for our family of six.
- ¼ cup all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 2 pounds beef round steak, cut 1-inch thick
- 2 tablespoons vegetable oilor bacon drippings
- 2 (14.5 ounce) can diced tomatoes, undrained
- 1 large onion, sliced thin
- 1 teaspoon Worcestershire sauce
- ½ cup beef broth
- Stir flour, salt and black pepper together in a bowl. Sprinkle pieces of steak with mixture, cover with plastic wrap and pound the meat with a meat mallet until about half as thin.
- Heat vegetable oil or bacon drippings in a large, heavy skillet over medium heat, pan sear the beef in the hot oil until browned on both sides, about 7 minutes on each side.
- Reduce heat to low, pour in tomatoes with juice, onion, Worcestershire sauce, and broth, cover and simmer 1–2 hours until beef is fork tender. Add more broth or hot water during cooking if needed to prevent burning.
Serve with garlic mashed potatoes. Add a tossed salad and your favorite vegetable to complete your meal.