When I was a little kid, my Mom would make swiss steak with a can of cream of mushroom soup. It was pretty much one of my favorite things to eat – beef, carrots, potatoes and gravy. Four out of my six food groups (bread and chocolate are the other two).
Since I accidentally obsessed over canning this summer, I decided to make swiss steak the traditional way, with tomatoes. I
accidentally canned a crapton of tomatoes this summer and until I use some of my canned goods up, I can’t make anymore preserves (I’m out of jars).
For Sunday Supper last night I made “traditional” swiss steak. It was cheap, easy and delicious so I am sharing it with my dear readers.
- 2 lbs (or close to) beef top sirloin or bottom round
- Salt and pepper to taste
- 1 teaspoon paprika
- 1/2 cup all-purpose flour
- 1 large onion, sliced
- 3 gloves garlic, mashed
- 4 cups canned tomatoes
- 5 large carrots, chunked
- 6 yukon gold potatoes, chunked
- 1/2 lb green beans
- worcestershire sauce
- 1 cup broth
- 2 bay leaves
Mix your flour and spices together. Dredge your meat in the flour and spice mixture.
In a dutch oven, brown your dredged meat in oil (I highly recommend bacon grease). When your meat is browned, remove from heat, and add your onion. Cook your onion until caramelized, then add your mashed garlic for 30 seconds.
Add your beef back into your dutch oven, with the onion and garlic mixture. Add the broth, tomatoes, bay leaves and worcestershire sauce. Let that simmer over low heat for about an hour and half (also for the record you could make this in a crockpot, after you brown the meat, just add everything into your crockpot and cook for four hours).
After your meat has simmered add your potatoes and carrots, you could add celery too, but it’s not my favorite, so I omitted it in favor of green beans! Let your root veggies cook for about a half an hour, then add your green beans (I like my beans slightly crispy).
After your beans are done to your liking, it’s go time. I use the “gravy” to cover the potatoes and dip bread in, it’s glorious. This is a great cold weather meal, it really sticks to your ribs!