Swiss Steak

Minute steaks are usually tenderized pieces of round steak. You can instead buy 2 ½ pounds of round steak, trim it of fat, cut it into 6 portions, and pound each portion thin between two pieces of plastic wrap. Serve Swiss Steak over mashed potatoes.

Serves 6

Ingredients:

• ½ cup all-purpose flour
• 1 teaspoon salt
• ¼ teaspoon freshly ground black pepper
• 6 (6-ounce) beef minute steaks
• 2 tablespoons vegetable oil
• 2 teaspoons butter
• ½ stalk celery, finely diced
• 1 large yellow onion, peeled and diced
• 1 cup beef broth
• 1 cup water
• 1 (1-pound) bag baby carrots
• Optional: Worcestershire or steak sauce, to taste

1. Add the flour, salt, pepper, and minute steaks to a gallon plastic bag; seal and shake to coat the meat.
2. Add the oil and butter to a large skillet and bring it to temperature over medium-high heat. Add the meat and brown it for 5 minutes on each side. Transfer the meat to the slow cooker.
3. Add the celery to the skillet and sauté while you add the onion to the plastic bag; seal and shake to coat the onion in flour. Add the flour-coated onions to the skillet and, stirring constantly, sauté for 10 minutes or until the onions are lightly browned. Add the beef broth to the skillet and stir to scrape up any browned bits clinging to the pan. Add the water and continue to cook until the liquid is thickened enough to lightly coat the back of a spoon. Pour into the slow cooker. Add the carrots. Cover and cook on low for 8 hours.
4. Transfer the meat and carrots to a serving platter. Taste the gravy for seasoning, and add Worcestershire or steak sauce to taste if desired. Serve alongside or over the meat and carrots.

Swiss Steak and Pasta

If instead of mashed potatoes, you’d prefer the serve the Swiss Steak over cooked pasta, stir 2 tablespoons of tomato paste into the onions before you make the gravy in Step 3. Or, you can substitute 1 cup of diced tomatoes for the water.