Nothing brings me back to the idea of a country home kitchen more than the delicious taste of Swiss steak with a heaping side of mashed potatoes.
For this dish, you will need a large round steak, one whole onion, one small can of tomato paste and fresh dried herbs. Its as simple as that; and of course - yellow gold potatoes (2 per person is my ratio when making mashed).
To begin, marinate the steak in balsamic vinegar, two dashes of A1 steak sauce and a couple of good shakes of meat tenderizer. After 1-2 hours, begin cooking by sauteing one whole onion chopped in olive oil on med heat. While the onion begins to brown on the edges, cut up the round steak into palm size medallions or even strips.
Push the onions aside and lay in the steak, turn up the heat to high to sear the meat on both sides. Next, turn down the heat to med. and bring back the onion adding 1 cup of water and all of the contents of the one small can of tomatoes paste. Give it a good stir and add your dried herbs: rosemary, mint, oregano and sage.
Let this simmer on the stove on low heat for 30-40 min. Prepare potatoes (wash and peel) cut into halves and boil in salted water until tender. Once the potatoes pass the fork test, drain and mash with butter and milk until creamy.
~ Tutti a Tavola!
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