Serbian Style Swiss Steak (Švajcarski Biftek)

My maternal grandmother always made this and it was a staple in my house as well (and still is!) Grandma used to spice it up with a little hot pepper seeds or flakes for flavor because that's how grandpap wanted it, but my mother and father would leave those out and just make it plain. Great served with mashed potatoes, over rice, and with corn or green beans side dishes. If there were left overs, mom would cook pasta, drain it and throw in the left over reheated steak for a wonderful pasta sauce! 

1 or 2 pounds round steak fat trimmed off
1 large onion sliced thin
1 clove garlic, minced or 1/2 teaspoon garlic powder (not salt)
1 large can stewed tomatoes
1/4 cup ketchup
water
1 tablespoon Vegeta (if available, if not, omit it or use Original Mrs. Dash)
salt
pepper
cooking spray or 2 tablespoons oil
2 teaspoons hot pepper seeds or flakes (optional)


If the bone is in the round steak, remove it and discard and trim any excess fat of the steak, it must be lean for this recipe. With a tenderizer or meat mallet, pound the steak thin until it is tender. Round steak tends to be sinewy and tough when cooked if you do not prep it first this way. Cut the steak into small pieces about 1 inch square. Spray a large skillet with cooking spray or use 2 tablespoons of vegetable oil and sauté the garlic and onion. When the onions are soft, add the steak pieces and 1 cup of water. Stir and cover and cook on medium heat. Check occasionally to add more water as the level of liquid will cook down. Keep covered because the steam created with also help to soften the steak. Test the steak for tenderness by sticking a fork into a piece, it should be tender enough that the fork removes easily or the piece of steak begins to fall apart. this is what you want. Now add the can of stewed tomatoes with liquid and the ketchup to the steak, salt and pepper to taste, and the optional hot pepper seeds or flakes and stir. Cover again and cook for 10 minutes more. Remove the lid and set aside, turn the heat to low and simmer for another 10-15 minutes to make sure the tomatoes get well blended in the mixture. Serve.

NOTE: I had a nice version of this at Kafana Šumatovac on Makedonska Ulica in Beograd. It was served with crusty bread, Šopska Salat, and a little Kajmak to spread on the bread. The custom is to dip the bread into the sauce to sop it up Their version had a few hot Hungarian Pepper Rings on top for garnish! Just order more Jelen Pivo and you'll be fine! 😀