Swiss Steak Dinner (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 pounds of top or bottom round steak, flattened to about half an inch thick
02 -
Salt (kosher) and black pepper (freshly ground), seasoned as you like
03 -
Half a cup of everyday flour
04 -
Vegetable oil, about two to three tablespoons
05 -
1 onion, cut into thin slices shaped like half-circles
06 -
3 garlic cloves, finely chopped
07 -
3 large carrots, peeled and chopped into chunks, roughly an inch big
08 -
Two cups of broth made from beef, low in sodium
09 -
Two cans (14.5 oz each) of diced tomatoes
10 -
1 tablespoon of a tangy Worcestershire sauce
11 -
2 tablespoons of smooth tomato paste
12 -
Paprika (a quarter teaspoon)
13 -
A teaspoon of dried marjoram leaves
14 -
Dried thyme (half a teaspoon)
# Instructions:
01 -
Grab a meat mallet and give the steak a good pounding until it's about a half-inch thick. Sprinkle both sides generously with salt and pepper. Toss some flour into a dish, dip your steak pieces in, and shake off the extra flour.
02 -
Use a Dutch oven or heavy pot. Warm up 1 1/2 tablespoons of vegetable oil on medium-high heat and sear the steak pieces until brown on both sides. Put them on a plate once done.
03 -
Pour in the rest of the oil and lower the heat a bit. Toss in the onion slices and carrot chunks. Let them cook together for 5-7 minutes until the onion softens. Turn the heat down to low, add the minced garlic, and stir everything around for about one minute.
# Notes:
01 -
Pair it with egg noodles, white rice, or fluffy mashed potatoes
02 -
Great for making ahead—tastes even better when reheated!