Swiss Steak with Tomato Gravy

Name: Swiss Steak with Tomato Gravy
Yield: Serves 6 to 8
Ingredients: 1 (3 1/2-to 4-pound), boneless top blade roast (see note); , Salt and pepper; 2 tablespoons, vegetable oil; 1 , onion, halved and sliced thin; 3 , garlic cloves, minced; 1/2 teaspoon, dried thyme; 2 tablespoons, tomato paste; 1 tablespoon, all-purpose flour; 1 (14.5-ounce) can, diced tomatoes; 1 1/2 cups, low-sodium chicken broth; 1 tablespoon, sun-dried tomatoes packed in oil, rinsed, patted dry, and minced; 1 tablespoon, finely chopped fresh parsley

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Appears in Cook's Country December/January 2010, Cook's Country TV

Main Courses

Beef

Relegated to school cafeterias, this simple meal deserves better.

SERVES6 to 8

TIME3 hours

has video

WHY THIS RECIPE WORKS

The original Swiss steak recipe is said to transform a tough, inexpensive cut of meat into a delicate meal so tender you can almost eat it with a spoon. We wanted to revive this forgotten favorite and maybe even improve on it.In search of t...

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