Simple Swiss Steak in a Dutch Oven
Make this simple Swiss steak in a Dutch oven! I always thought Swiss steak was from Switzerland, but it’s not. “Swiss” refers to the treatment of the steak — it's the process of rolling or pounding the tough cut to make it tender. You can't beat a long braise to make fork-tender meat. I've kept the “Swiss” technique but added my own flavors. Feel free to add your own twist! Serve it over egg noodles and with a crusty loaf of bread.
all-purpose flour
½
cup
seasoned salt
½
teaspoon
ground black pepper
½
teaspoon
London broil, cut into 2-inch cubes
2
pounds
olive oil
2
tablespoons
salt and ground black pepper to taste
Italian-style diced tomatoes, undrained
2
(14.5 ounce) cans
beef stock
1
cup
diced celery
1
cup
onions, diced
2
small
carrots, diced
3
green bell pepper, diced
1
 Combine flour, seasoned salt, and 1/2 teaspoon pepper in a small bowl.
  Spread beef cubes out onto a cutting board. Sprinkle flour mixture over top and toss beef to coat. Cover with plastic wrap, then gently but firmly pound the steak with a mallet or the back of a soup ladle to tenderize.
  Heat oil in a large Dutch oven over medium-high heat. Add beef cubes; cook and stir until browned, about 10 minutes. Season with salt and pepper. Add undrained diced tomatoes, beef stock, celery, onions, carrots, and bell pepper. Mix well and bring to a boil.
  Cover, reduce the heat to low, and simmer for 1 hour, stirring occasionally. Crack the lid of the pot about 1/2 inch to let the steam escape. Continue to simmer until beef is tender, about 1 hour more.
