Maxine's Swiss Steak

 

When Fall and Winter finally arrive, I love to make slow cooked meals; I love the aroma that fills the house!   This recipe is one that my mom made quite often.  She served it over rice; to change it up I like to serve it over mashed potatoes once in a while. Serve with your favorite vegetable, in my home we love green beans, a green salad and your favorite type of bread. 

Ingredients:

2 pounds round steak, trimmed
2 tsp salt
1 tsp pepper
1 large onion chopped
2 cloves garlic minced
1 Tablespoon Worchester sire sauce 
1 8oz can tomato sauce
2 cups water or beef broth
3/4 cup flour

Directions

Cut the meat into serving size pieces and tenderize the meat using a mallet.  Season flour with salt and pepper and dredge the pieces of meat on both sides.  Add a little oil to just cover the bottom of a 4-to-5-quart Dutch oven, set over medium-high heat. Place a few pieces of the floured meat into Dutch oven and cook until golden brown on both sides, approximately 2 minutes per side. Remove the steaks to a plate and repeat until all of the steaks have been browned. Remove the last steaks from the pot and add the onions, and garlic. Sauté for 1 to 2 minutes. Add the tomato sauce, Worcestershire sauce and beef broth and stir to combine. Return the meat to the pot, submerging the meat in the liquid. Cover the pot and place it in the oven for 1 1/2 to 2 hours or on stove top until the meat is tender and falling apart. 
Serve over rice or mashed potatoes.