Swiss Steak with Vegetables for Two - Sl 11/81
Submitted by cokebaby67
Flour-pounded round steak browned in a skillet and baked with carrots, onion, celery, and tomato sauce. A classic Swiss steak sized just right for two, ready in 40 minutes.
YIELD
2 servingsPREP
20 minCOOK
20 minREADY
40 minNot every recipe needs to feed a crowd.
This Swiss steak is scaled for two, which means less leftovers and more attention to getting every detail right.
Boneless round steak gets dredged in seasoned flour and pounded with a meat mallet until tender, then seared golden brown in a hot skillet.
Sliced carrots, onion, and celery go on top, and a simple sauce of tomato sauce, water, butter, and beef bouillon gets poured over everything before it heads to the casserole dish.
Forty minutes later you’ve got fall-apart-tender beef in a rich, savory gravy loaded with vegetables.
Chef Tips
- Pound the flour into the steak with a meat mallet, not just a dusting. This tenderizes the round steak and thickens the sauce as it cooks.
- Brown the meat thoroughly on both sides before transferring to the casserole. That sear builds a flavor base the sauce can’t get on its own.
- Slice the vegetables evenly so they cook at the same rate. Thick carrot coins next to paper-thin celery means uneven results.
Ingredients
Directions
Trim excess fat from steak; cut steak into serving-size pieces.
Combine flour, salt, and pepper; dredge steak in flour mixture, and pound into steak with a meat mallet.
Brown steak in oil in a large skillet; place in a shallow 2-quart casserole.
Spoon carrots, onion, and celery over meat.
Combine remaining ingredients in skillet; cook over medium heat until bouillon is dissolved.
Pour sauce over 2 servings.
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