Herb-Infused Swiss Steak with Creamy Garlic Mashed Potatoes

1Heat olive oil (2 tablespoons) in a large skillet over medium-high heat.

2Season the Swiss steak (2 pounds) pieces with salt (1 teaspoon), pepper, rosemary, thyme, and parsley on both sides.

3Sear the Swiss steak (2 pounds) in the skillet for about 4-5 minutes on each side until browned.

4Remove the steak from the skillet and set aside.

5In the same skillet, add the beef broth (1 cup) and Worcestershire sauce (1 tablespoon), scraping up any browned bits from the bottom.

6Return the Swiss steak (2 pounds) to the skillet, cover, and reduce the heat to low. Simmer for 1-1.5 hours until the meat is tender.

7While the steak is cooking, place the cubed potatoes (4 large) in a large pot and cover with water. Add a pinch of salt (1 teaspoon) and bring to a boil.

8Cook the potatoes (4 large) for about 15-20 minutes until fork-tender. Drain and return to the pot.

9Add the minced garlic (4 cloves), heavy cream (½ cup), and butter (2 tablespoons) to the potatoes (4 large). Mash until smooth and creamy, adjusting seasoning with salt (1 teaspoon) and pepper to taste.

10Once the Swiss steak (2 pounds) is tender, serve it hot with the creamy garlic (4 cloves) mashed potatoes (4 large) on the side.