Makes:
4 hearty servings
Total Time:
1 hr
Submitted by:
Category:
Dinner Entrees
Sub Category: Beef Entrees
what you need
- 4 round steaks, tenderized
- Eggs
- Flour
- Oil, enough to cover bottom of pan for frying
- 1 can (14.5 oz.) stewed tomatoes Italian recipe with basil, garlic, and oregano, diced or whole
- 1 can (14.5 oz.) stewed tomatoes with green peppers and onion, diced or whole
- 1 can (8 oz.) tomato sauce roasted garlic flavor
- Salt and pepper, optional
- 3 Tbsp. cornstarch, optional *see notes
- 3 Tbsp. water, optional *see notes
make it
Preheat oil in skillet over medium-high heat. Dredge round steak in eggs then flour, place in preheated oil. Cook until both sides are beautifully browned. Remove and drain on paper towels.
Place in pan free of oil with stewed tomatoes and tomato sauce. Cover and simmer for 20 to 30 minutes on low heat, stirring often.
If you would like thicker sauce, mix 3 Tbsp. cornstarch with 3 Tbsp. cool water, and add to Swiss steak, carefully stir to blend. Or substitute the tomato sauce for paste.
Notes
While the meat is simmering, I peel and boil my potatos for mashing or whipping. By the time the potatoes are done the meat is done and so tender.
This is one of the few meat dishes my picky 3 year old will eat, due to it's tenderness. The breading will come loose when stirred, but not to worry no harm done.
I even burnt the breading once and it still turned out great. I always make this dish with mashed potatoes and corn. Tasty twist on traditional gravy over mashed potatoes, try putting the Swiss Steak sauce over them instead. Enjoy!!
