Swiss Steak Recipe

I have been asked by several readers to share my recipe for the Swiss Steak. I usually don't use recipes except when baking...here are the approximate measurements for the ingredients and what I did when making the steaks. I don't like the texture of cooked celery, but love the flavor it adds to dishes, so I halve the stalks, using them as lifts for the steaks to keep them from sticking to the pan. Make sure you simmer this until the meat is fork tender, you won't be sorry!


Swiss Steak

1-1½ lb. London broil steak
½ cup flour
3-4 tablespoons oil
2 medium onions, thinly sliced
2 cloves garlic
2 tablespoons tomato paste (I use the kind in a tube)
1-15 oz. can diced tomatoes, don't drain
1 tablespoon Worcestershire
2 stalks celery, halved
1½ cups chicken broth, you can use beef broth, but I like it better with the chicken broth

Cut meat into 3-4 pieces. Dredge meat on both sides in flour, then pound out to about half an inch thick. In large frying pan, add oil. Once the oil is heated add the meat, browning on both sides. Remove meat from pan. Add onions and garlic, sautè until onions are soft, add tomatoes, tomato paste, Worcestershire sauce and broth. Next I lay the halved celery stalks into the mixture and top them with the browned steak. Cover and simmer 2-3 hours, until meat is fork tender.
Serve with boiled potatoes and a green vegetable. I always top the potatoes with some of the sauce, okay lots of it!