Keto Dinner | Old Fashioned Swiss Steak

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In our family, one of my Mom’s frequent Sunday meals was Old Fashioned Swiss Steak. We lived a block from Church and sometimes walked, and I remember coming home to this Old Fashioned Swiss Steak in the oven. Just the smell, when we walked in the door, was enough to get our mouths watering!

Swiss Steak is really a plain eating old down-home recipe. With simple ingredients, and basically no extra spicing, Old Fashioned Swiss Steak really lets the flavor of the food shine through. While newer recipes may use other meats and ingredients in an attempt to improve, I’ve resisted any of these “new-fangled” ideas in this childhood favorite.

Swiss steak is made using beef from the “round” region, which refers to a cow’s rear leg. You can use any round cut for this recipe, including eye of round, bottom round, and top round. It should be a relatively lean and tough cut.

The flavors in Swiss steak are fantastic. Due to the long simmering, the liquid in the pot reduces to an intensely flavorful sauce with a rich taste of tomatoes, carrots, and mushrooms. The spices used to season the beef add a nice kick. And the beef is fall-apart-tender!

Old Fashioned Swiss Steak

Ingredients

  • 1 (14.5 ounce) can tomatoes, crushed by hand, with juice
  • 1 or 2 green bell peppers, cut 3/8″ rings
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 1 1/2 to 2 pounds beef round steak, 1 inch thick
  • 2 tablespoons vegetable oil
  • 1 onion, thinly sliced
  • water as needed
  • about 1/4 cup all-purpose flour
  • salt & pepper

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Instructions

  1. First, Preheat oven to 325 degrees F.
  2. Second, Place flour on a large plate and set aside. Cut round steak into serving pieces. Salt & pepper as desired. Dredge steak in flour (really press in well), then use the edge of a sturdy plate to pound the meat. Repeat this pounding process on both sides until the meat is about 1/2 inch thick and noticeably more tender. Add a bit more flour if it becomes sticky. A meat mallet may be used instead, the large pointed side.
  3. Next, Heat vegetable oil in a large ovenproof skillet (or Dutch oven) over medium heat; cook the onions & floured beef in the hot oil until the meat is golden brown, turning once. This will likely have to be done in batches, but the onions are best done in the first batch, then left in the pan to slowly brown and color through as the second batch cooks.
  4. Return all meat to pan, strew with onions. Strew the bell pepper slices across the top. If you need to layer the meat, make sure each layer contains onion & pepper. Mix tomatoes with salt and pepper, pour over the top. Check the bottom of the pan. Liquid should come up nearly to the top but not over the first layer of meat. Add a little water if needed.
  5. Bring to a simmer, cover tightly and place in a 325-degree oven until done, when meat is tender and no longer chewy, but still holding together, about 1  1/4 to 1 1/2 hours. Remove meat, stir sauce and vegetables together and serve with meat.




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