It's called smothered steak in Great Britain. Slow cooking makes the steak tender and helps the sauce flavors blend with the meat.
I use grass-fed beef in this recipe. It is lower in saturated fat than conventional beef and tastes great.
Shopping List:
10 ounces grass-fed round steak, 1 container dry mustard, 1 pound red potatoes, 1 can low-sodium chopped tomatoes, 1 bottle reduced-sodium Worcestershire sauce and 1 bunch parsley (optional).
Staples: olive oil, flour, carrots, salt and black peppercorns.
Swiss Steak
10 ounces grass-fed round steak, cut into 4 pieces
2 tablespoons flour
1 tablespoon dry mustard
2 teaspoons olive oil
1 pound red potatoes, cut into 1/2-inch pieces (about 3 1/2 cups)
1 cup sliced carrots
1 1/2 cups low-sodium chopped tomatoes
2 tablespoons reduced-sodium Worcestershire sauce
Salt and freshly ground black pepper
2 tablespoons chopped parsley (optional)
Remove visible fat from meat and cut into 4 pieces. Place between 2 pieces of plastic wrap and pound into thinner steaks with a meat mallet or bottom of a heavy skillet. Combine flour and mustard together in a bowl. Add the steak and toss to coat all sides. Heat oil in a heavy-bottom saucepan over medium-high heat. Add the steak, potatoes and carrots. Saute 5 minutes to brown steak on all sides. Sprinkle any remaining flour and dry mustard that did not stick to the steak over the vegetables. Add the chopped tomatoes and Worcestershire sauce. Lower the heat to medium, cover and cook 1 hour. The meat should be fork-tender. Sprinkle with salt and pepper to taste. Divide between two dinner plates. Sprinkle parsley on top (optional).
Yield 2 servings.
Recipe by Linda Gassenheimer