This dish has a lot of flavor, it just takes two days to get there!
I was able to find round steak already cut down into steak sized portions, so that was nice. Round steak is not the best quality, so pounding them first is a great idea. Searing them locks in the flavor.
The sauce is lovely. It has a nice bit of acid from the tomatoes. But it is also a little sweet and rich. It thickens a bit during the cooking process.
Refrigerating the steaks for twenty four hours also gives the meat time to break down. The sauce thickens when chilled and blends nicely. Allowing the dish to rest before serving gives it the lovely second day feel some dishes have.
The steaks came out nicely. They were soft and tender. A few pieces of grizzly meat, but that can’t be helped really.
Overall this was a very nice dish. I served it with the vegetable soufflé. I should have made some egg noodles or something to go with the steaks. I think the noodles would have accompanied the sauce very well.
SWISS STEAK
2 Pounds Beef Round Steaks, ½” thick
½ Cup Flour
1 Teaspoon Salt
½ Teaspoon Pepper
1 Teaspoon Dry Mustard
3 Tablespoons Oil
1 Clove Garlic
½ Cup Chopped Onion
½ Cup Chopped Bell Pepper
1 Can Diced Tomatoes
1 Teaspoon Basil
½ Teaspoon Sugar
Mix flour, salt, pepper, and dry mustard. Generously cover on side of meat with seasoned flour. Pound in flour with meat hammer. Turn and repeat with the second side. Heat oil with garlic clove. Lightly sauté onion and bell pepper. Brown meat slowly on both sides. Add tomatoes, sugar, and basil. Cover and simmer for 1 hour. Place in refrigerator overnight. Remove from refrigerator and bring to room temperature. Cook over low heat for 25 to 30 minutes. Stir occasionally. Serve with cooked noodles.
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