Swiss steak or as I call it my “miracle” beef. By the way, the name does not refer to Switzerland, but instead the process of swissing meat. With this recipe you will be able to transform tougher and cheaper meat cuts to ones so delicious and soft they will be tender enough to be eaten without a knife. Enjoy!
I used thin eye of round steak for this recipe; for a very low-cost price, the package came with about 6 steaks.
Ingredients:
- 1 package of thin eye round steaks
- 1 cup of chopped onions
- 1 tbsp of chopped parsley
- 3 or 4 peeled tomatoes ( I used a can of italian peeled tomatoes)
- 4 garlic cloves
- salt and pepper to taste
Directions:
- Mince the garlic with salt and pepper, making a paste.
- Spread the paste in all the steaks
- Heat a pan with olive oil and place the steaks
- Top the steaks with the chopped onions and parsley.
- Add the tomatoes and press them with a fork on top of the steaks
- Cover the steaks with water and let them cook for 25 min, add more water and minutes if necessary until the steaks are cooked. Some tougher meat cut could take longer to cook, if you are able to cut the meat in the pan with a fork, you’ll know it’s done.
