Skillet Swiss Steak

By Addie

“Beef so tender you can cut it with a fork! And Grandma did it all in one skillet! ”

Ingredients

• 1 1/2 pound beef top round steak
• 1/3 cup plus 3 tablespoons all-purpose flour, divided
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons vegetable oil
• 2 cups baby carrots
• 11/2 cups sliced onions (about 11/2 large)
• 1 package (8-ounce) sliced fresh mushrooms
• 1 can (15-ounce) diced tomatoes
• 1/2 cup beef broth
• 2 tablespoons (1/4 stick) butter, softened

Preparation

Step 1

Cut the round steak into 6 pieces. Place each piece of steak between 2 pieces of waxed paper. Gently pound to a 1/2- to 3/4-inch thickness using a rolling pin.


Combine 1/3 cup flour, the salt and pepper on a plate. Coat the steak with the flour mixture. Heat the oil in a large skillet over medium-high heat until hot. Add the steak. Cook until the steak is browned, turning once, about 6 minutes.


Add the carrots, onions and mushrooms to the skillet. Pour the tomatoes and broth over the steak in the skillet. Bring to a boil. Reduce heat to low. Cover and simmer until the steak is very tender when pierced with a fork, 1 hour 30 minutes–2 hours.


Combine the remaining flour and the butter in a small bowl. Mix well. Stir into the skillet juices. Cook until thickened, 2–3 minutes. Serve the steak with the sauce.


NOTE:

Swiss steak isn’t named after Switzerland, its name comes from the pounding ("swissing") that tenderizes the meat. Any steak can be made more tender with a good whack or two from a rolling pin!