Classic Swiss Steak

• servings: 6 servings
• active time: 25 minutes
• total time: 2 hours 5 minutes

Ingredients

1 cup all-purpose flour

1 tablespoon kosher salt

1 1/2 teaspoons ground black pepper

2 teaspoons paprika

1 teaspoon garlic powder

2 pounds round or rump steak

1 1/2 tablespoons vegetable oil

1 onion

1 green bell pepper

2 carrots

8 ounces sliced mushrooms

2 (14.5 ounce) cans stewed tomatoes

1 tablespoon fresh parsley

Directions

Stir flour, kosher salt, black pepper, paprika, and garlic powder together in a small bowl. Pound steak with a meat mallet. Sprinkle meat with flour mixture on both sides and use the meat mallet to pound the mixture into the meat.

Heat oil in a large deep skillet or Dutch oven over medium-high heat until slightly shimmering. Add meat and cook, undisturbed, until browned and releases easily from the pan, about 3 minutes. Flip steak and cook for 2 more minutes. Remove from the pan and set aside.

Add onion, bell pepper, carrots and mushrooms to the drippings in pan; cook and stir until onion is translucent, about 5 minutes. Stir in stewed tomatoes. Return steak to pan, along with any accumulated juices and bring to a simmer.

Cover, reduce heat and simmer until steak is tender, about 1 1/2 hours. Sprinkle with parsley and serve steak and tomato mixture over rice.

Nutrition

• Calories: 508 kcal
• Total Fat: 22 g
• Saturated Fat: 7 g
• Unsaturated Fat: 0 g
• Cholesterol: 129 mg
• Sodium: 1002 mg
• Total Carbohydrate: 33 g
• Dietary Fiber: 4 g
• Total Sugars: 8 g
• Protein: 45 g