Tender Swiss Beef (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 lbs. top round or bottom round steak, flattened to 1/2 inch thick
02 -
Salt and black pepper to your liking
03 -
1/2 cup regular flour
04 -
2-3 tbsp cooking oil
05 -
1 onion, cut into half-circles
06 -
3 carrots, skinned and chopped into 1-inch bits
07 -
3 garlic cloves, finely chopped
08 -
2 tbsp tomato paste
09 -
2 cups beef broth (low-salt)
10 -
2 cans (14.5 oz each) chopped tomatoes
11 -
1 tbsp Worcestershire sauce
12 -
1 tsp dried marjoram
13 -
1/2 tsp dried thyme
14 -
1/4 tsp paprika
# Instructions:
01 -
Beat the round steak with a meat tenderizer. Wrap it in plastic and hammer until it's about 1/2 inch thick. Sprinkle both sides with salt and black pepper. Put flour in a flat dish and coat the meat pieces, tapping off extra.
02 -
Warm up 1 1/2 tbsp cooking oil in a pot over medium-high flame. Cook the steak until brown on each side, then set it aside on a plate.
03 -
Pour the leftover oil into the pot and turn down to medium heat. Toss in the sliced onion and carrot chunks. Let them cook for around 5-7 minutes until onions get soft. Turn the heat low and mix in the chopped garlic. Keep stirring for a minute.
# Notes:
01 -
Goes great with spuds, rice, or pasta
02 -
Makes awesome leftovers as the taste gets even better next day