Lea’s Stovetop Swiss Steak

Swiss Steak with Mashed Potatoes
Makes 6 servings

1 1/2 lbs beef steak in serving-size pieces
1 (28 oz) can crushed tomatoes
1 (6 oz) can tomato paste
2 eggs, beaten
1 Tbsp Olive oil
1 Tbsp butter
1/4 cup all purpose flour
1 tsp salt
1/2 tsp fresh ground pepper
1 medium onion, diced
3/4 cup carrot, grated
1/2 cup celery, sliced
1/2 cup green bell pepper, diced
1 Tbsp apple cider vinegar
3/4 cup water
6 servings mashed potatoes

1. In a mixing bowl large enough to hold the steak portions, combine the flour, salt, and pepper
2. In another mixing bowl large enough to hold the steak portions, whip the eggs until well combined
4. Dip the steaks into the egg, turning to coat, and then into the flour mixture turning to coat well
5. Shake off excess flour and place on a cooling rack to allow the flour batter to set (4-5 minutes)
6. Meanwhile, melt the butter and olive oil in a deep skillet over medium-high heat
7. Lightly brown the beef on both sides (about 4 minutes each side)
8. Add the crushed tomatoes, tomato paste, water and vinegar
9. Add the vegetables, and bring to a boil, then reduce the heat to medium-low to simmer
10. Cover the skillet and simmer for 60-75 minutes, and serve with mashed potatoes, using the sauce as gravy

Lea Forming a MeatloafThe name Swiss Steak doesn’t come from Switzerland, as some folks think, but rather, from the technique of tenderizing by pounding or rolling the meat, which is called “swissing.” Swissing allows cooks to use tougher cuts of meat which they tenderize before cooking. Sampling the steak for tenderness is important after the 60 minute mark, to make sure the meat is ready to be served. You can start the cooking process early, to let you adjust serving time by reducing heat to low and letting the Swiss Steak hold until you’re ready to serve.