Swiss Steak

(2-3 servings)

My kitchen is still rather hot because in this heat wave it's proven a bit more difficult than I thought to get bids for my A/C. I was tired of snacking and decided to get up early yesterday morning to prepare this before the heat became unbearable. I picked up a package of chuck tender steak which I wasn't familiar with, but this cut of meat turned out to be perfect for braising.

I cooked this swiss steak on the stove-top, and reheated it today for lunch. It held up well and was a nice change from sandwiches and crackers.



1 lb chuck tender steak
salt and freshly ground black pepper
3-4 tbsp unbleached flour
2-3 tsp olive oil
2 cloves garlic, minced or pressed
1 medium yellow onion, chopped
2 medium tomatoes, diced
2 tsp Worcestershire sauce
1 tbsp ketchup
1 tsp Dijon mustard
1-2 tbsp water

1 tbsp parsley, chopped

Generously sprinkle the salt and pepper over both sides of the meat. Press the meat into the flour and press as much of the flour onto the meat as it will hold.

Heat 2 teaspoons of olive oil in a frying pan large enough to hold the steak in a single layer. Brown both sides of the meat, adjusting the temperature so that it takes about 15 minutes or so to do both sides.

Remove the steak and add another teaspoon of olive oil if necessary. Add the garlic and stir for a few seconds, then add the onions. Saute until the onions are soft, then add the tomatoes.

Combine the Worcestershire sauce, ketchup, mustard and stir that into the onions and tomatoes. Arrange the steak over that, cover with a heavy lid, turn down the temperature and cook for about 2-3 hours or until the meat is tender. About half way though cooking, turn the meat over. Add a small amount of water if the mixture seems too dry.

Sprinkle with chopped parsley when ready to serve.