Swiss Steak and Mashed Potato Eggs
Beatrice calls potatoes "potato eggs." There are no eggs in these mashed potatoes, just so you know.
Heat vegetable oil in Dutch oven over medium heat.
Season the round steak with salt, pepper, and garlic salt. Dredge in seasoned flour.
Brown on both sides in hot oil.
When browned, remove steaks and reserve on a plate.
Chop onions and garlic. Some recipes call for celery. JD hates it so I omit it. Add to hot, steak-y oil and cook until translucent.
Add tomato paste, oregano, paprika, Worcestershire, and beef stock to pot. Stir.
Add steak back to the sauce. Cover and simmer for 2 hours. I happened to time it perfectly during daddy/baby nap time. They came downstairs as soon as the 2 hour simmer began.
Good afternoon, sleepy heads.
While the simmering commences, fish out the toys under the couch.
Make sure you get them all out.
When the 2 hours are almost up, peel and dice potato eggs. If you don't have potato eggs, the regular variety will do.
Boil until tender. Drain. Add sour cream, milk, salt, pepper, and garlic powder. Whip them until they are thick, creamy, garlicky, and yummy. I forgot to take a photo of these steps. Honestly, it's a miracle that there are any photos in this post. JD doesn't understand why I take pictures of food and makes me feel self-conscious about it. I think I just like the practice. My eternal excuse for every weird thing I do is the blog. Sorry blog.
Meanwhile, add a few tablespoons of seasoned flour to the sauce to thicken.
Serve over mashed potatoes. This photo looks like slop. It tastes much better than slop.
JD's plate looks a little better. Bigger, but less slop-like.
You will make your husband very happy.
Baby girls will be happy too.
For full recipe, click here. Enjoy!