Warm and hearty, this tender slow-cooked swiss steak in rich tomato and beef gravy is a simple and delicious one-pot meal.
round steak - onion powder smoked paprika - Worcestershire sauce - flour - diced tomatoes carrots - onion - garlic - beef broth
Use the the rough side of a meat mallet to pound the steaks into ½ inch thickness. Season the steaks with salt and pepper.
Combine flour with seasonings in a shallow bowl. Dredge the steaks in the flour, shaking off any excess. Place them on a clean baking sheet.
Heat olive oil in a dutch oven, and over medium-high heat sear the steaks on both sides. Remove onto a place and set aside.
Use the same pot to cook the carrots, onion, and garlic, then pour in the diced tomatoes, beef broth, and Worcestershire sauce. Deglaze the pot.
Return the steaks to the Dutch oven. Cover the skillet and slowly simmer the steak for 2–2 ½ hours. Serve over mashed potatoes, garnish with chopped parsley.