Swiss Steak with Mashed Potatoes, Gravy and Asparagus!

Is Swiss steak from Switzerland? No, but simple meat and potatoes dishes can be found throughout Europe. What we know as Swiss Steak here in the US came out of England. It is cooked in many places of the United States even in the deep south where it is often referred to smothered steak. 

For this dish you will need: either top sirloin steak or quality round steak, onion, potatoes and a small can of tomato paste. Marinate the steak in balsamic vinegar, garlic powder and meat tenderizer (tsp of each front and back) for about 1 hour prior to cooking.

When you are ready to start cooking, chop one onion and saute in olive oil until brown, push the onion to the side and add your meat (cut into med. size medallions). Brown the meat pieces on both sides and then cover with 1/4 cup of beef bouillon and a good shake of Worcestershire sauce.

Let is simmer for 5-8 min on low heat. Lastly, add 1 small can of tomato paste adding water to the can to flush out what remains and to dilute the sauce. You can add more water if you prefer a more liquid sauce. Toss in a pinch of salt along with some dried herbs: rosemary, mint, oregano and sage and simmer for 45-50 min on low heat.

In the meantime, peel and boil as many potatoes as you will need to feed the family/guests. As for aside, sauteed mushrooms with asparagus.

his and hers ;-)

~ Tutti a Tavola!