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### Instructions for Old-Fashioned Swiss Steak
#### 1. **Prepare the Steak**
Start by preparing the beef. If the steak is in one large piece, cut it into 4-6 pieces for easier serving. Use a meat mallet to tenderize the steak by pounding it a few times on both sides. This will help break down the fibers and make it more tender during cooking.
Once tenderized, season both sides of the steak with **salt** and **pepper**. Lightly dredge the steak in **flour**, shaking off any excess.
#### 2. **Sear the Steak**
In a large skillet or Dutch oven, heat **olive oil** over medium-high heat. Once hot, add the steak pieces and sear them for 3-4 minutes on each side, until they are browned. You may need to do this in batches depending on the size of your pan. Searing the steak adds depth of flavor to the dish, so don’t skip this step.
Once the steak is browned, remove it from the skillet and set it aside.
#### 3. **Sauté the Vegetables**
In the same pan, add the chopped **onion** and cook over medium heat until softened, about 5 minutes. If using bell peppers, add them at this point as well. Stir in the minced **garlic** and cook for another 1-2 minutes until fragrant.
#### 4. **Create the Sauce**
To the onions and garlic, add the **tomato paste** and stir it in to create a base for the sauce. Let it cook for a minute to intensify the flavor. Then, pour in the **diced tomatoes** (with their juices) and **beef broth**, stirring to combine. Add the **Worcestershire sauce**, **thyme**, **basil**, and additional **salt and pepper** to taste. Bring the mixture to a simmer.
#### 5. **Braise the Steak**
Return the seared steak pieces to the skillet, making sure they are submerged in the sauce. Cover the pan with a lid, reduce the heat to low, and let the steak braise for **1.5 to 2 hours**, stirring occasionally. The low and slow cooking process will tenderize the beef and allow the flavors to develop, resulting in a rich, flavorful dish.
If the sauce begins to thicken too much during cooking, you can add a little more beef broth or water to keep the steak covered and prevent it from drying out.
#### 6. **Finish and Serve**
Once the steak is tender and the sauce has thickened to your desired consistency, remove the pan from the heat. Taste the sauce and adjust the seasoning if needed. Garnish with freshly chopped **parsley** for a burst of color and freshness.
Serve your **Old-Fashioned Swiss Steak** with mashed potatoes, rice, or steamed vegetables for a complete meal. The sauce is perfect for spooning over your side dishes for added flavor.
### Tips for Perfect Old-Fashioned Swiss Steak
– **Choose the Right Cut of Beef**: For best results, choose a tougher cut of beef such as round steak, chuck, or flank steak. These cuts are perfect for braising because they become tender and flavorful when cooked slowly.
– **Use a Dutch Oven**: A Dutch oven is ideal for braising because it distributes heat evenly and retains moisture, resulting in perfectly tender meat.
– **Add Veggies for Extra Flavor**: Feel free to add extra vegetables to the sauce. Carrots, celery, or even mushrooms can enhance the flavor and texture of the dish.
– **Let It Rest**: After cooking, let the Swiss steak rest for a few minutes before serving. This allows the juices to redistribute and keeps the meat moist.
– **Make It Ahead**: Swiss steak is one of those dishes that tastes even better the next day. Make it ahead of time and refrigerate the leftovers for an easy, flavorful meal.
### Final Thoughts
**Old-Fashioned Swiss Steak** is a timeless, comforting dish that’s perfect for a cozy family dinner or a special occasion. The slow-cooked beef becomes incredibly tender, while the savory tomato sauce brings all the flavors together in one delicious, hearty dish. Serve it with your favorite sides and enjoy a meal that’s full of tradition and comfort.
This recipe is sure to become a family favorite—simple, satisfying, and full of rich flavor. Give it a try today and indulge in this classic, home-cooked meal!
