Yes, I do realize that this is considered a poor-mans meal… though it is one of my favourite meals.
This was always such a favourite for me that I would always volunteer to do the pounding of the steaks.
Ingredients
1½ pounds inside round steak, fast fry
½ cup all-purpose flour
2 pinches of sea salt
½ teaspoon pepper
1 teaspoon garlic powder
1 teaspoon paprika
olive oil – as needed
2 onions cut in half 
2 carrots cut in half
1 – 796 mL (28 fl oz) can Aylmer’s diced tomatoes with Italian Spices
1 – 284 mL (10 fl oz) can beef broth 10 oz
1½ tablespoon Worcestershire sauce
Directions
1.) Preheat oven to 350°F.
2.) Using a meat mallet (my affiliate link), pound steaks to tenderize them. Due to using ‘fast fry’, you won’t need to pound as many times as you would if the steaks were thicker.
3.) Combine flour, salt, pepper, garlic powder and paprika in a Ziploc bag (I used a freezer bag).
4.) Once pounded tender, dredge the steaks in the flour mixture. I found the steaks kept wanting to curl while dredging, so be sure to get both sides covered in the flour mixture.
5.) Over medium heat, add olive oil (enough to fry with) to a Dutch Oven, and once heated, brown each steak on both sides… being sure to add more olive oil when needed.
6.) Once browned, set the steaks aside.
7.) Place the halved onions and carrots in the bottom of your Dutch Oven.
8.) Add the browned steaks on top of the carrots and onions.
9.) Pour in the diced tomatoes, beef broth and Worcestershire sauce, being sure to cover the meat.
10.) Add the cover to the Dutch Oven, and then cook in the oven at 350°F for 2½ to 3 hours.
My Story
My mom used to use a frying pan to brown the steak meat in (used to be a cut known as loin steak) and the roasting pan to cook the Swiss Steak in, so that each piece of meat would be evenly covered in the tomato ‘sauce’.
Cooking for 2 now, I didn’t feel the need for using a large pan like a roasting pan.
I recently served my Swiss Steak with mashed potatoes and broccoli.
My dinner partner used the tomato ‘sauce’ on his potatoes, whereas I put the tomato sauce on my steak.
Each to their own, right?!
If you enjoy this recipe, I’d love to hear from you.
So, be sure to come back an leave a comment.
