Swiss Steak with Onions and Tomatoes over White Rice
Equipment
- Large skillet
- Meat mallet
- Measuring cups
Ingredients
- 1.5 pounds beef round steak, cut into 4 pieces
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons vegetable oil
- 2 large onions, sliced
- 1 can (14.5 ounces) diced tomatoes
- 1 cup beef broth
- 2 cups cooked white rice
Instructions
- Place the beef pieces between sheets of plastic wrap and pound them to about 1/2 inch thick with a meat mallet.
- Mix the flour, salt, and pepper in a shallow dish. Dredge each piece of beef in the flour mixture, shaking off excess.
- Heat the vegetable oil in a large skillet over medium-high heat. Brown the beef on both sides, about 3 minutes per side, then remove to a plate.
- Add the sliced onions to the same skillet and cook until they soften, about 5 minutes.
- Stir in the diced tomatoes and beef broth, scraping the bottom of the skillet to loosen any browned bits.
- Return the beef to the skillet, spoon some sauce over the top, and bring the mixture to a simmer.
- Cover the skillet, reduce the heat to low, and cook for 1 hour until the beef is fork-tender.
- Serve the Swiss steak and sauce over the cooked white rice.
Notes
Pound the beef evenly so it cooks at the same rate and stays tender. If the sauce thickens too much near the end, add a splash of broth to loosen it. Leftovers keep well in the refrigerator for up to three days and reheat gently on the stove with a little extra broth to restore the gravy texture.
Course: Main Course
Cuisine: American
Equipment: Large skillet, Meat mallet, Measuring cups
Cuisine: American
Equipment: Large skillet, Meat mallet, Measuring cups