Swiss-Italian Steak

Love this take on Swiss Steak. 

I needed to use up some of the "many peppers" my dad bagged up for me last

 time I was out at their place. 

I love cooking with peppers. They add such a wonderful flavor to dishes.

The steak in this turned out fork tender and the 
sauce was rich with flavor and totally delicious. 

I used Fresno peppers (jalapeno will work), which I seeded, and it didn't 
make it spicy at all. If you have a hankering for a little heat, don't seed 
one of them, or both of them. It's up to you.

Linked with Foodie Friday and Weekend Potluck.

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Swiss-Italian Steak

2 lbs bottom round steak, cut into 8 pieces

2 tbsp oil, plus

1/3 cup flour

1/2 tsp salt

1/4 tsp seasoning salt

1/4 tsp pepper

1 large onion, cut in 1/2 and sliced

2 large red peppers (or peppers of choice), cut into 2” strips

2 fresno peppers, seeded, deveined and thinly sliced

4 cloves garlic, minced

Pinch of salt and pepper

1/4 cup red wine

1 28oz can whole tomatoes, broken up

1 14.5oz Italian stewed tomatoes

1 cup beef broth, low sodium

1 tbsp Worcestershire

1 tbsp Italian seasoning

1 large bay leaf

Heat 1 tbsp of oil in a Dutch oven.

Mix together flour, salts and pepper; rub into steaks on both sides. In 2 batches, brown steak on both sides using remaining tbsp. of oil for the second batch, and remove to a plate; set aside.

Add more oil to pan if necessary and sauté onion and peppers with a pinch of salt and pepper until softened; add garlic and stir. Deglaze pan with wine, stirring up bits from bottom; add tomatoes and remaining ingredients including steak. Bring to a boil, reduce heat, cover and simmer 2 hours. Off-set the lid for the last hour of cooking time to help thicken sauce. Taste for seasoning adding salt and pepper, if desired.

Serve over brown rice, polenta or mashed potatoes.