This is another Kirksey family favorite–comfort food at its finest.
A savory sauce smothers tender pieces of beef slow cooked in a handful of savory pantry ingredients. This is how grandma made deliciousness from scratch out of a few simple, whole ingredients! Once upon a time, I stayed away from Swiss Steak thinking it was too full of tomatoes for my group; I have boys at my house who won’t happily eat anything too tomato-ey. But they love this because the tomatoes cook down into the gravy and you’d never know they’re there.
You can make this stove-top (my method here), bake it in the oven, or set it and forget it in the crock-pot. I will mention cook times for all three methods at the end.
You’ll need about 2 lbs. of round steak (or cube steak) to serve 4-5. Cut the steak into serving sized pieces.
In a shallow dish (I use a pie plate) mix about a cup of flour with 1 tsp. of salt and at least 1/2 tsp. pepper. Thoroughly coat each piece of beef with the flour mixture.
Heat a heavy skillet good and hot and add in 2 T. of olive oil and 2 T. butter. Sear each piece of beef a few at a time in the hot oil/butter just until each side is browned. Remove from the pot and set aside. Add more butter as needed as you add more beef.
Slice one good-sized onion into thin slices and, adding more butter if necessary, brown it in the juices for a minute or two or until tender.
Add about 30 oz. of tomatoes (I used a quart jar of tomatoes I had canned, but you could use two cans of diced tomatoes as well) into the pot and use the liquid and scrape up the juicy bits in the bottom of the pot. Turn the heat down to simmer. Add the beef back in with the following ingredients: 4 tsp. lemon juice, 4 tsp. Worcestershire sauce, 3 tsp. brown sugar, 1 tsp. mustard, and then shred a carrot or two in as well for extra nutrition. Now, put the lid on and let this yumminess simmer on the stovetop for the afternoon. I started it simmering around 3:00 and let it do its thing until around 5:30 and it was tender and perfect.
You can also put this in the crock-pot and cook on low for 8-10 hours.
- 2 lbs. round steak (or cube steak)
- 1 c. flour
- 1 tsp. salt
- ½ tsp. pepper
- 2 T. olive oil
- 2-6 T. butter
- 1 onion
- 30 oz. canned tomatoes
- 4 tsp. lemon juice
- 4 tsp. Worcestershire sauce
- 3 tsp. brown sugar
- 1 tsp. mustard
- 1-2 grated carrots
- Cut the round or cubed steak into serving sized pieces.
- In a shallow dish or pie plats mix the flour, salt and pepper.
- Thoroughly coat each piece of beef with the flour mixture on both sides, pressing the flour in a bit.
- Heat a heavy skillet to medium high and add in olive oil and butter and sear each piece of beef on each side just until each side is browned -- adding more butter as needed. Remove the meat from the pot and set aside.
- Slice one good-sized onion into thin slices and, adding more butter if needed, brown the onion in the pan juices for a minute or two or until tender.
- Add 30 oz. of tomatoes, using the liquid to deglaze the pan and scrape up the bits in the bottom.
- Reduce heat to a simmer and add the beef back in along with the lemon juice, Worcestershire sauce, brown sugar, mustard, and carrots.
- Put the lid on and let this simmer for a couple hours until the meat is tender and the flavors have married. OR, put it in the oven and bake at 350 degrees for and hour and a half. OR, bake it on low in the crock pot for 8-10 hours.