Pam's Swiss Steak Voila

By Pam Ellingson
@wmnofoz

I have made this for years. It is one of the ways I found to make round steak tender when I was MUCH younger. Always good because of the aromatic veggies and it makes its own sauce. Nice served over noodles or with mashed potatoes and a salad and crunchy rolls.

Rating:

★★★★★ 2 votes

Comments:

8 Comments

Serves:

6 to 8

Prep:

10 Min

Cook:

1 Hr 30 Min

Method:

Bake

Ingredients

1 1/2 to 2 lb: round steak, cut into serving size pieces
: seasoned flour for dredging (salt, pepper,paprika, garlic pwd and flour)
: oil for browning
1 large: onion chopped
1: green pepper chopped
1-2: carrots, peeled and cut into pennies
2-3: ribs of celery, chopped
1 can(s): stewed tomatoes, italian-style (14.5 oz)
2 tsp: worcestershire
1 clove: garlic , minced
1 can(s): tomato sauce, (4 to 8 oz)
2 Tbsp: tomato paste (optional)
1/4 c: water
2 to 3 Tbsp: catsup
1 to 2 tsp: italian herb blend (to taste)
: salt and pepper (to taste)
1/2 to 1 tsp: sugar (optional to counteract acidity if necessary)

Step-By-Step

1Heat oven to 350°F. Cut steak into serving size pieces and dredge in flour mixture. Brown in very large skillet or Dutch oven. Remove steak to plate.

2Saute garlic, onion, peppers, carrots and celery in remaining oil in Dutch oven until starting to soften and slightly brown. Add all remaining ingredients except salt and pepper, stir well and replace the meat back into the tomato mixture in the Dutch oven.

3Cover and place into preheated oven. Bake (or you can simmer on stovetop also) for at least an hour then test steak for tenderness. Bake until steak is tender, remove from oven and check seasonings. Add salt and pepper, sugar if needed and any additional Italian herbs you like. Remove steak to platter and cover. Simmer sauce uncovered to thicken. If you like a thicker sauce, add flour slurry of 3-4 Tbsp flour well mixed with 1/2 c water, and cook until thickened to your liking.