Classic Swiss Steak

This classic Swiss steak, round or rump steak slowly braised with tomatoes and vegetables, is best served over rice. This comforting dish is also easy on the budget.

Ingredients

• 1 cup all-purpose flour
• 1 tablespoon kosher salt
• 1 1/2 teaspoons freshly ground black pepper
• 2 teaspoons paprika
• 1 teaspoon garlic powder
• 2 pounds round or rump steak, about 1 inch thick
• 1 1/2 tablespoons vegetable oil
• 1 onion, chopped
• 1 green bell pepper, chopped
• 2 carrots, peeled and sliced
• 8 ounces sliced mushrooms
• 2 (14.5 ounce) cans stewed tomatoes
• 1 tablespoon finely chopped fresh parsley

Directions

1. Stir flour, kosher salt, black pepper, paprika, and garlic powder together in a small bowl. Pound steak with a meat mallet. Sprinkle meat with flour mixture on both sides and use the meat mallet to pound the mixture into the meat.
2. Heat oil in a large deep skillet or Dutch oven over medium-high heat until slightly shimmering.  Add meat and cook, undisturbed, until browned and releases easily from the pan, about 3 minutes. Flip steak and cook for 2 more minutes. Remove from the pan and set aside. 
3. Add onion, bell pepper, carrots and mushrooms to the drippings in pan; cook and stir until onion is translucent, about 5 minutes. Stir in stewed tomatoes. Return steak to pan, along with any accumulated juices and bring to a simmer.  
4. Cover, reduce heat and simmer until steak is tender, about 1 1/2 hours. Sprinkle with parsley and serve steak and tomato mixture over rice.