SWISS STEAK

SWISS STEAK 1 1/2 lbs round steak 1/2 cup flour 1/2 teaspoon paprika 1/2 teaspoon garlic powder 1/2 teaspoon pepper 2 tablespoons olive oil or as needed 2 onions chopped 2 carrots chopped 1 can 28 oz diced tomatoes with juice 1 can 10 oz beef broth 1 tablespoon Worcestershire sauce 1 tablespoon cornstarch optional, see note below Preheat oven to 350 degrees. Using a meat mallet, pound meat to 1/2″ thickness. Combine flour, paprika, garlic powder, pepper & salt to taste. Dredge meat in flour mixture. Heat 1 tablespoon of olive oil over medium heat in a dutch oven. Brown steaks on each side (adding additional olive oil if needed). Set aside. Place onion & carrot in the bottom of the pot. Top with browned steaks. Add remaining ingredients except cornstarch. Cover and cook for 2.5-3 hours. Serve over mashed potatoes. RECIPE NOTES If you’d prefer a thicker tomato gravy, after cooking remove beef from the pot. Combine cornstarch with 1 tablespoon water. Bring liquid in the pot to a boil. Stir in cornstarch slurry and stir until thickened.