Southwest Swiss Steak

📜 Collection: Georgia Collection | ✍️ Attribution: Unattributed | 📂 Category: Entrees A hearty and flavorful Southwest Swiss Steak featuring tenderized round steak simmered with onions, carrots, tomatoes, and picante sauce. Finished with fresh cilantro, this comforting dish is perfect for a cozy family dinner.

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Prep Time	Cook Time	Inactive / Chill Time	Yield / Servings
20 mins	1 hr 10 mins	None	4 servings

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🔪 Key Equipment

• Meat mallet
• Large heavy skillet with lid
• Serving platter
• Knife
• Cutting board

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Ingredients

Measurements	Ingredients	Prep / Notes
1 1/2 lbs.	Round Steak	boneless round or chuck steak, 1/2” thick, cut into serving pieces
1/2 tsp.	Salt
1/4 tsp.	Black Pepper
1/4 cup	Flour
2 tbsp.	Vegetable Oil
2 large	Onions	sliced and separated into rings
2 cups	Carrots	sliced 1/4” thick
2 cloves	Garlic	minced
16 oz.	Canned Tomatoes	drained and chopped
1/2 cup	Picante Sauce
1/2 cup	Beef Broth
2 tbsp.	Cilantro	chopped

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Instructions

Preparation and Cooking

1. Cut 1 1/2 lbs. boneless round or chuck steak into serving pieces, then sprinkle with 1/2 tsp. salt and 1/4 tsp. pepper.
2. Pound all of the 1/4 cup flour into the meat using a meat mallet until well incorporated.
3. Heat 2 tbsp. oil in a large, heavy skillet over medium-high heat, and brown the meat on both sides until a nice crust forms.
4. Arrange the 2 large onions, 2 cups carrots, and 2 minced garlic cloves over the browned meat.
5. Pour the 16 oz. canned tomatoes, 1/2 cup picante sauce, and 1/2 cup beef broth over everything.
6. Cover tightly and simmer for 50 to 60 minutes until the meat is tender.
7. Remove the meat to a serving platter. Cook the remaining sauce over high heat until it is reduced and thickened, about 5 to 7 minutes.
8. Pour the thickened sauce over the meat and sprinkle with 2 tbsp. chopped cilantro before serving.

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💡 Make-Ahead & Storage: This dish can be made a day ahead and gently reheated on the stovetop; the flavors will deepen overnight. Store leftovers in an airtight container in the refrigerator for up to 3 days.

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Original Recipe Scan