Best Ever Swiss Steak
Fun fact: "Swiss" steak does not refer to the cultural origin of this dish but rather its method. "Swissing" refers to the act of tenderizing meat by pounding with a mallet.
Ingredients :
- 2 lb. boneless lean chuck steak
- 4 Tbsp. vegetable oil, divided
- 2 medium onions, thinly sliced
- 4 cloves garlic, smashed
- Kosher salt
- Freshly ground black pepper
- 1 cup all-purpose flour
- 1 can crushed tomatoes
- 1 cup water
- 1 tsp. dried oregano
- 1 Tbsp. Worcestershire sauce
- Steamed Yukon gold potatoes, for serving
- 1/4 cup freshly chopped parsley, for serving
Directions :
- Preheat oven to 325°. Place steak between 2 pieces of plastic wrap and pound with a meat mallet until 1/2" thick.
- Heat 2 tablespoons vegetable oil in a medium dutch oven over medium high heat. Add onions and garlic and cook until softened and beginning to brown, about 5 minutes. Remove from pot and set aside.
- Season meat on both sides with salt and pepper and then dredge meat in flour. Add remaining 2 tablespoons oil to pot and sear steak until deeply golden on both sides.
- Meanwhile, in a medium bowl, mix together tomatoes, water, oregano, and Worcestershire, then season with salt and pepper. Pour over seared meat and sprinkle onion mixture on top.
- Cover pot and bake for 2 to 2 1/2 hours, until meat is falling apart.
- Sprinkle with parsley and serve.
