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It’s time to try another vintage recipe from the antique recipe box. This one is for an affordable comfort food, SWISS STEAK. It seems like everyone’s mom or grandma made it at one time. According to my older butcher it was a classic recipe made from lesser cuts of meat braised with tomatoes and veggies to stretch the family dollar as far as it would go. It was usually served over rice or mashed potatoes. That said I have adjusted it a bit for flavor, tenderness and time.

SWISS STEAK
2 pounds top round, 1 inch thick, cut into portions
1/2 cup WONDRA or AP flour
FRESH ground sea salt and black pepper
2 teaspoons paprika
1 teaspoon garlic powder
2 tablespoons butter
2 tablespoons avocado oil
1 onion, chopped
1 red bell pepper, chopped or small sliced
1 stalk celery, sliced
1 LARGE carrot, peeled and SMALL diced
8 ounces beech mushrooms (optional)
1 cup beef broth
14.5 ounce can stewed tor diced tomatoes
1 teaspoon balsamic vinegar
1 teaspoon Worcestershire sauce
1 tablespoon finely chopped fresh parsley

• Whisk together flour, salt, pepper, paprika, and garlic powder together for a seasoned dredge.
• Pound steak (if needed – SEE NOTES) with a meat mallet.
• Dredge steak pieces in flour mixture on both sides, making sure to coat really well.
• Heat butter and oil in a large deep skillet or Dutch oven over medium-high heat until slightly shimmering. 
• Add steaks and sear 2-3 minutes on each side until browned.
• Remove from the pan and set aside. 
• Add onion, bell pepper, celery, carrots and mushrooms to the pan drippings; cooking and stirring 2-3 minutes until onion softened.
• Stir in tomatoes, beef broth, Worcestershire sauce and balsamic vinegar.
• Return steak to pan, along with any accumulated juices and bring to a SLOW simmer.   

• Cover, reduce heat, simmering 1-1 1/2 hours until steak is tender.
• Remove steak to platter.
• If necessary stir in slurry of reserved seasoned flour whisked with a little hot water to thicken gravy.
• Sprinkle with parsley and serve steak and tomato mixture over rice or mashed potatoes.

NOTES:

• I used top round cube steaks from the butcher to speed things up since they are tenderized well.
• I also added paprika and garlic powder.
• I changed the green pepper to red because green peppers and I just don’t get along.
• I added the beech mushrooms for a little extra texture and flavor.