This Swiss Steak is FLAVOR BOMB of Goodness

This delicious, easy-to-make Swiss steak recipe with slow-braised beef in tomatoes and vegetables is the ultimate comfort food. You will be blown away by the simplicity of this dish and the amazing flavors it has.

Ingredients for this recipe:

• 2-pound top round steak
• 1 cup all-purpose flour
• 3 tablespoons olive oil
• 2 peeled thickly sliced yellow onions
• 5 thickly sliced ribs of celery
• 1 large peeled cut in half thickly sliced carrot
• 4 finely minced garlic cloves
• 1 ½ cups beef stock
• 28-ounce can of whole peeled tomatoes, no juice
• 1 tablespoon Worcestershire sauce
• coarse salt and fresh cracked pepper to taste

Serves 4

Prep time: 25 minutes

Cook time: 2 hours

Procedures:

1. Start by cutting the steak into 4 individual pieces that are roughly 8 ounces each. If you want smaller pieces of steak, cut each 8-ounce piece in half again so that there are 8 4-ounce pieces.
2. Next, using a swissing tool, pierce the meat on all sides. You can also use a fork to do this.
3. Place the swissed steaks into a plastic zip bag and pound using a mallet until it is about ¼” to ½” thick.
4. Set the steak on a sheet tray lined with parchment paper and generously season on both sides with salt and pepper.
5. In the meantime, prepare the onions, celery, carrots, and garlic.
6. In a wide shallow bowl or a 9” cake tin, mix together the flour and salt.
7. Dredge the steak on both sides in the flour and place it back on the sheet tray with parchment paper.
8. Next, heat the oil in a large 6-quart rondeau or sauce pot over high heat until it begins to smoke lightly.
9. Add in the steak, turn the heat down to medium, and sear for 3 to 4 minutes per side or until well browned on both sides. You may need to do this in batches.
10. Set the steak to the side on a plate, and then add the onions to the pot and lightly caramelize over low heat for 25 to 30 minutes while occasionally stirring.
11. Once browned, add in the celery and carrots and sauté for medium heat for 3 to 4 minutes or until they begin to lightly brown.
12. Stir in the garlic and cook for 30 to 45 seconds or until fragrant. Season with vegetables with salt.
13. Deglaze with beef stock and add in the hand-crushed whole peeled tomatoes.
14. Season with Worcestershire sauce, salt, and pepper.
15. Add back in the steak, cover the pot, and cook over low heat for 2 to 2 hours and 15 minutes or until the steak is fork tender.
16. Garnish with optional finely minced parsley and serve.