Simple Swiss Steak with Creamy Grits

Swiss Steak is an old-fashioned classic...a staple on my Mama's and Grandma's menu growing up. It's hearty, flavorful and perhaps most importantly (for folks who don't always have a ton of time to take their eyes off a climbing toddler) pretty easy to throw together with items you already have on hand.

To add a little southern touch I serve mine over a bed of creamy grits. Divine! I also like to switch up the type of steaks I use. I am pretty thankful for my in-laws for many reasons, but one thing I must mention is their desire to make sure we have some good beef to cook with (they own cattle a company with the BEST beef I might add)! They bring it out to us from Arkansas at least twice a year. Thanks, Granne & E!

Ingredients - Swiss Steak
2 NY strip steaks, cut into small strips (you can swap out round steak/minute steak)

1 tbsp flour

1 tsp each salt, pepper & garlic powder

2 tsp butter

1 small sweet onion, sliced

2 garlic cloves, minced 

1 can diced tomatoes, undrained (I prefer Muir Glen brand)

½ c beef broth (you can swap out chicken broth since you use it for the grits too)

Ingredients - Creamy Grits
½ c stone ground grits

1 ½ c chicken broth
¾ c 1/2 & 1/2 (you can swap out heavy cream or milk)

1 tbsp butter

1 tsp salt

½ each pepper & garlic powder

Preheat oven to 325° 

Heat 1 tsp butter in a non-stick skillet (cast-iron preferred) over medium heat. Meanwhile, mix steak and seasonings in a bowl. When pan is hot, add beef and cook for 3-4 minutes or until slightly browned. Remove meat and set aside.

In the same pan, heat the other tsp butter. Add in onions and garlic. Sauté for 3-4 minutes, then add in tomatoes and beef broth. Cook for an additional 4-5 minutes or until liquid is slightly reduced. 

Layer meat on bottom of 2.5 quart baking dish and pour onion & tomato mixture on top. Cover and bake for 45 minutes or until meat is tender.

For the grits, add all ingredients into a pan and bring to a boil. Reduce heat to low, cover and cook for 20 minutes stirring occasionally. 

Enjoy, y'all!