Swiss Steak with Tomato Gravy

Ingredients

• 2 pounds (900g) round steak, pounded to tenderize 2 pounds (900g) round steak, pounded to tenderize
• 1/2 cup (120ml) all-purpose flour 1/2 cup (120ml) all-purpose flour
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon garlic powder 1 teaspoon garlic powder
• 1 teaspoon onion powder 1 teaspoon onion powder
• 1/2 teaspoon dried thyme 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano 1/2 teaspoon dried oregano
• Salt and black pepper, to taste Salt and black pepper, to taste
• 2 tablespoons (30ml) vegetable oil 2 tablespoons (30ml) vegetable oil
• 1 onion, thinly sliced 1 onion, thinly sliced
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 can (14 ounces/400g) diced tomatoes 1 can (14 ounces/400g) diced tomatoes
• 1 cup (240ml) beef broth 1 cup (240ml) beef broth
• 2 tablespoons (30ml) Worcestershire sauce 2 tablespoons (30ml) Worcestershire sauce
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 15g, 4g
• Carbohydrates (total, sugars): 20g, 4g
• Protein: 40g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a shallow dish, combine the flour, paprika, garlic powder, onion powder, dried thyme, dried oregano, salt, and black pepper.
2. 2.
   Dredge the pounded round steak in the flour mixture, shaking off any excess.
3. 3.
   Heat the vegetable oil in a large skillet over medium-high heat.
4. 4.
   Brown the steak on both sides until golden brown. Remove the steak from the skillet and set aside.
5. 5.
   In the same skillet, add the sliced onion and minced garlic. Sauté until the onion becomes translucent.
6. 6.
   Add the diced tomatoes, beef broth, and Worcestershire sauce to the skillet. Stir well to combine.
7. 7.
   Return the steak to the skillet, ensuring it is submerged in the tomato mixture.
8. 8.
   Reduce the heat to low, cover the skillet, and simmer for 1.5 to 2 hours, or until the steak is tender and the flavors have melded together.
9. 9.
   Serve the Swiss Steak with the tomato gravy spooned over the top. Garnish with fresh parsley.

Treat your ingredients with care...

• Round steak — Pounding the round steak helps to tenderize it and break down the tough muscle fibers. Use a meat mallet or the back of a heavy skillet to pound the steak evenly.
• Diced tomatoes — If you prefer a smoother gravy, you can use crushed tomatoes instead of diced tomatoes. Alternatively, you can blend the diced tomatoes before adding them to the skillet for a smoother consistency.

Tips & Tricks

• For an extra burst of flavor, marinate the round steak in the Worcestershire sauce for 30 minutes before dredging it in the flour mixture.
• If you prefer a thicker gravy, you can mix a tablespoon of cornstarch with a tablespoon of water and add it to the simmering gravy. Stir well until the gravy thickens.
• Leftovers can be stored in the refrigerator for up to 3 days. The flavors tend to meld together even more, making it even more delicious the next day.

Serving advice

Serve the Swiss Steak with mashed potatoes or rice to soak up the flavorful tomato gravy. Add a side of steamed vegetables or a fresh green salad for a complete and balanced meal.

Presentation advice

Place the Swiss Steak on a serving platter and spoon the tomato gravy over the top. Garnish with fresh parsley for a pop of color. Serve with the side dishes on separate plates or bowls for an appealing presentation.