Skillet Swiss Steak
Description
Take an inexpensive cut of meat and make it tender by "swissing" it- pounding and tenderizing it until it's 1/4-1/2 inch thick. It's delicious with onion, bell peppers and lots of wonderful seasonings. Serve it with rice, egg noodles or mashed potatoes to
Ingredients
2 - 2 1/2 lb. top round or bottom steak, pounded and tenderized to 1/4- 1/2 inch thickness
salt and pepper, to taste (or Cajun seasoning)
1/2 c. flour
1 t. garlic powder
1 t. onion powder
3 T. cooking oil
1 onion, roughly chopped
2 t. minced garlic
2 t. minced thyme
1 t. oregano
1 bay leaf
1/2 -1 c. canned diced, stewed or puréed tomatoes
1-2 t. smoked paprika
1 T. Worcestershire sauce
1-2 c. water
1 small red or green bell pepper, sliced
2 T. chopped parsley, for garnish
Directions
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Pat steak dry with a paper towel; season with salt and Cajun seasoning, if using.
In a medium bowl, combine flour, salt, pepper, garlic and onion powders; coat with seasoned flour, shaking off any excess.
Heat oil in a cast iron or other skillet over medium-high heat; fry steak on both sides until golden brown, about 6-7 minutes per side; remove from skillet; place on a plate/platter.
Add onions and bell pepper to the same skillet; saute for about 2-3 minutes; add garlic, thyme, oregano and bay leaf; cook for 3-5 minutes, stirring occasionally to prevent burning.
Add beef back into skillet with canned tomatoes, paprika, Worcestershire sauce and about 1-2 c. water; cover; simmer for about 45 minutes until meat is tender. Remove bay leaf.
Serve warm with sauce and veggies spooned over the steak. Garnish with chopped parley, if desired.
3-4 servings.