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Gail's Swiss Steak & Mashed Potatoes

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4
Author Emily @ Zen & Spice

Ingredients

  • 1.5-1.75 lb Top round steak cubed
  • 1 cup all-purpose flour
  • 1 tsp garlic powder
  • 1 tsp salt I use Lite Salt
  • 1 tsp pepper
  • 1 tsp basil
  • 1 tsp rosemary
  • 1 tsp celery seed
  • 3 Tbsp olive oil
  • 1 small can tomato paste
  • 2 bay leaves
  • 1 lb carrots peeled and cut into medallions
  • 1 yellow onion sliced into chunks
  • 4 celery stalks diced

Seasonings to add to sauce

  • 1/2 tsp salt
  • 1 tsp pepper
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp basil

For the mashed potatoes

  • 4 large russet potatoes
  • 2 Tbsp butter
  • 1/4 cup milk

Instructions

  1. Cut any fat off the edges of the steak and cut the meat into small pieces.
  2. In a small bowl, mix together the flour, garlic, salt, pepper, basil, rosemary and celery seed and combine well.
  3. Dip the meat into the mixture, coating all pieces.
  4. In a large skillet, heat the olive oil and put the meat into the skillet on low just to brown the meat. This will take about 10 minutes. If there is any flour left over, shake it over the meat while browning.
  5. Add the tomato paste to the skillet, and add 5-6 cans of water using the tomato paste can.
  6. Add the carrots, onions, celery and bay leaves and stir well. Bring the mixture to a boil and then back down to a simmer for about thirty minutes. Add the additional seasonings to the sauce (salt, pepper, garlic powder, onion powder, basil).
  7. Meanwhile, peel and dice the potatoes and bring to a boil. Drain and mash, add butter and milk.
  8. Serve with a pile of mashed potatoes with the meat/veggie/gravy on top.

Recipe Notes

Adapted from Nick's Mom's Recipe