1-2 lbround steak
1 can(s)beef consomme
1 can(s)diced tomatoes
1bay leaf (2 if small)
1/4 cvegetable oil (or any oil suitable for browning)
·salt and pepper
How to Make Swiss Steak
- Cut steak into serving-sized pieces. Season flour with salt and pepper to taste. Dredge meat in seasoned flour, pound with meat mallet to tenderize. You may have to dredge again to maintain a nice coating.
- Heat oil in electric skillet until it shimmers. You may or may not need more or less oil. Add steak to pan, try to avoid crowding. Brown well.
- Flip steaks, add remaining ingredients right away. You aren't trying to completely brown this side. Bring to simmer. Cover.
- Maintain at a simmer for approx 30 to 45 minutes or until steaks are able to be cut with a fork or pulled apart. Scrape bottom of skillet once or twice. The sticky, caramelized part on the bottom of the pan is almost the best part of this dish! It makes a gravy that is excellent with rice, which is what we always serve with this. Mashed potatoes would be good too.