I have been making Swiss Steak and Swiss Pork for years. I love how tender and juicy the meat turns out and we are always fans of anything with tomatoes or gravy, so tomato gravy is awesome! For this recipe I used a pork sirloin roast that I sliced into serving sizes. We purchase these in bulk, from the local warehouse store.
|Season and flour the meat!|
Seasoning is so important! If you skip this step the whole dish comes out a bit blah, and lifeless.
1 teaspoon garlic powder
Salt and pepper
All-purpose flour, for dusting
Cooking spray (or 1/3 cup oil if you do not have a really good non-stick pan)
2 cloves garlic, crushed
2 tsp basil
2 tsp somed paprika
2 cans diced tomatoes
1 medium onion, cut into strips
1 medium bell pepper, cut into strips
Mix the flour and spices from the first part together while heating up your pan. I <3 my Ozeri non-stick pan, and it works great because I don’t need to add a bunch of oil to keep this dish from sticking, but you may need the oil. Coat the meat in the flour and spices and get it browning on the stove. Toss in the chopped onions and peppers! (Preheat your oven to 350) It is important to get the meat browning but not fully cooked on the stovetop!
If you have a pan that can go from stove to oven, then you can cook this dish in one single pan but my stove top pans are not quite big enough to hold everything. I prepared a dish for the oven, placing in it the remainder of the ingredients, once the meat is browned on both sides put it in the baking dish (with the onions and peppers) making sure to cover it up with tomato-ey goodness!
Bake together for 45-60 minutes, if the tomato gravey gets too tick or dry, add a 1/2 cup of veggie stock or water to keep it moist. Serve with mashed taters, because the gravy is awesome!
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