Swiss Steak

As you will notice, I served this favorite delish dish with creamy roasted-garlic mashed potatoes and butter-garlic sautéed zucchini. It’s the perfect combination of flavors. I also forgot the green onions for garnish. Rats.

Ingredients

• ROUND STEAK, 2 pounds, cubed, cut into thin pieces
• FLOUR, ½ cup
• SALT and PEPPER
• ONION, 1 large, sliced
• GARLIC, 2 cloves, minced
• TOMATO SAUCE, 1 (8-ounce) can
• WORCESTERSHIRE SAUCE, 2 tablespoons
• SOY SAUCE, 1 tablespoon
• BEEF BROTH, 1 cup
• BAY LEAF, 1
• GREEN ONIONS

Directions

1. Salt and pepper both sides of cubed steak pieces. Dredge in flour and bound both sides with a meat hammer that has those pointy pyramids all in a row.
2. Heat oil in large skillet and brown both sides of meat, about 2 to 3 minutes per side. Set aside on plate.
3. Add a little oil if needed, then add onions and garlic.
4. Cook for a few minutes, then add rest of the ingredients and stir until combined.
5. Add meat back into skillet and cover with sauce. Cover and simmer for 1½ to 2 hours or until meat is very tender.
6. Garnish with green onions.