Ingredients for Barbara's Swiss Steak
- 1 1/2 lbs round steak
- 1 (28 ounce) can diced tomatoes
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 2 garlic cloves, minced
- Meat Tenderizer
- 1 teaspoon dried basil
- 2 tablespoons Worcestershire sauce
- 1/2 cup flour (for dredging) and 1 tablespoon flour (for gravy slurry)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 tablespoons vegetable oil
- 1 (8 ounce) can tomato sauce
- 1 cup beef broth
- 1 teaspoon sugar (optional)
- Tomato paste
- Soy sauce
- 2 tablespoons cold water
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How to Make Barbara's Swiss Steak
- Season the beef generously with salt and pepper.
- Dredge the steak in flour, ensuring it's fully coated.
- Heat the oil in a large skillet or Dutch oven over medium-high heat. Sear the steak for 2-3 minutes per side, until nicely browned.
- Add the onion to the skillet and cook until softened, about 5 minutes.
- Stir in the garlic and cook for 1 minute more.
- Pour in the beef broth, tomato paste, Worcestershire sauce, and soy sauce. Bring to a simmer.
- Reduce heat to low, cover, and simmer for at least 45 minutes, or until the steak is fork-tender. Longer simmering times will result in a more tender steak.
- Remove the steak from the skillet and set aside. Skim off excess fat from the sauce.
- Thicken the gravy by mixing 1 tablespoon of flour with 2 tablespoons of cold water to form a slurry. Whisk this slurry into the sauce and cook until thickened, about 2-3 minutes.
- Slice the steak and serve it over mashed potatoes or rice, smothered in the delicious gravy.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
19g
Fat
0g
Carbs
2g
