Swiss Steak

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

2 tablespoons canola or olive oil

1 lb. (4) cube steaks

2 tablespoons all purpose flour

2 large carrots, chopped

2 celery stalks, chopped

1 medium yellow onion, chopped

3 garlic cloves, minced

1 (14.5 oz. can) crushed or diced tomatoes

1 (6 oz. can) tomato paste

2 cups beef broth

1/2 teaspoon dried basil

1 teaspoon dried oregano

1/2 teaspoon paprika

2 cups cooked rice or egg noodles

Parsley or Fresh Basil, for garnish (optional)

Salt and Pepper, to taste

Bring a Dutch oven up to medium-high heat, add oil. Dust the cube steaks with the flour. Season well with salt and pepper. Brown the steaks on each side for 3-4 minutes. Remove from the pan.

In the same pan, saute the carrots, celery and onions for 4-5 minutes or until slightly tender. Add garlic to the pan; cook an additional minute.

Place meat back in the pan on top of onions and carrots mixture. Pour tomatoes over the meat.?In a medium

bowl, mix together the tomato paste, beef broth, basil, oregano and paprika. Pour the mixture over the steaks and reduce the heat to medium-low. Cover; cook for 1 1/2 to 2 hours or until the meat is tender.

Serve immediately over rice or noodles. Garnish with parsley or basil, if using.

Sponsor: Utah Beef Council