Swiss Steak with Tomato Gravy
Sounds weird, but wow, is it ever good!! You can use any steak you like… it doesn’t have to be a ‘good’ cut as you’ll simmer it for so long it will just fall apart in your mouth!
Slice and fry as many onions as you like in part olive oil, part butter. I added some salt, pepper and then sugar (about 15 minutes into cooking, to help them caramelize. Then I added 3 cloves of crushed garlic, remove from heat. Add steak. I used sirloin tip. First I seasoned it with salt, pepper, and onion powder. Coat in flour and put in hot cast iron skillet (I used a no. 12) Brown on both sides. Is a bowl, add one can of diced tomatoes mixed with demi glaze mix (or brown gravy)… about a cup of water and a cup of tomato ketchup. I’m not sure if that’s how you make tomato gravy, but I’d do it again… 🙂 add the onions back over the steak, then pour the ‘gravy’ on top, cover and simmer for about 4 hours. Served over dirty mashed potatoes (boiled potatoes with the skins on, add milk, butter, cream cheese, crushed garlic, salt and pepper.) The sourdough bread was like heaven in your mouth with that gravy!!