Prep 25 mins
Cook 1 hr
Serve Swiss Steak with mashed potatoes and glazed carrots. Adapted from: Cooking Light Annual Recipes, 2001 The name "Swiss Steak" comes from the English term "swissing," a method of smoothing cloth between a set of rollers. Swiss steaks are flattened with a rolling pin or mallet before cooking.
- 4 (4 ounce) beef tenderloin steaks
- 2 garlic cloves, chopped
- 1⁄4 cup all-purpose flour
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon black pepper
- 1 tablespoon olive oil
- 5 cups onions, sliced
- 1⁄4 cup green pepper, chopped
- 1⁄2 cup low sodium beef broth
- 1 (8 ounce) can tomato sauce
- Trim fat from steaks. Place each steak between two pieces of heavy-duty plastic wrap; flatten each piece to 1/4-inch thickness using a rolling pin or mallet.
- Rub steaks with garlic.
- Lightly spoon flour into a dry measuring cup and level with a knife. Combine flour, salt and pepper. Sprinkle steaks with flour mixture.
- Heat olive oil in a large heavy-duty non-stick skillet over medium-high heat. Add steaks and cook 4 minutes or until brown.
- Turn steaks over. Add onion and green pepper and cook 4 minutes.
- Add beef broth and tomato sauce.
- Cover, reduce heat, and simmer 1-1/2 hours or until meat is tender.
- NOTE: If sauce begins to thicken add more tomato sauce as needed to thin.