Wednesday, October 14, 2015

Swiss Steak

Swiss Steak
(4-6 servings)


2 lb. Beef Round Steak (see note)
2 tsp. Kosher Salt
1 tsp. Black Pepper
¾ cup All-Purpose Flour
¼ cup Canola Oil
1 large Onion, thinly sliced
2 cloves Garlic, minced
2 stalks Celery, chopped
2 large Carrots, chopped
1 tbsp. Tomato Paste
1 can (14.5 oz.) Diced Tomatoes
1 tsp. Smoked Paprika
1 tsp. Dried Oregano
1 tbsp. Worcestershire Sauce
1½ cups Beef Broth


Follow note below with the steak.  Combine salt, pepper and flour in a low sided bowl or pan.  Dredge each piece of steak in the mixture and then pound with a meat tenderizing mallet.  If you have a needle tenderizing device, you can use it instead.  Once tenderized, dredge pieces again.  Using half the oil, heat a Dutch oven over medium-high heat.  Add the meat several pieces at a time and brown well in each side (about 2 minutes per side).  Remove steaks to a platter and repeat until done.  Add more oil if needed.  Now add the onion, garlic, celery and carrots to pot.  Sauté for about 2 minutes and add tomato paste stirring to combine.  Next, add remaining ingredients and mixture well with items already in the pot.  Add back in the pieces of steak submerging them in the mixture.  Cover the Dutch oven with a lid and place in a pre-heated 325 degree oven for 1½ to 2 hours on a middle rack.  Or until meat is tender and starting to fall apart.  This dish goes well with mashed potatoes or egg noodles because of the sauce.

Note:               Buy ½ inch to ¾ inch thick steak.  Cut into 8 portions before flouring and pounding to tenderize.  You could make it easier by buying minute steaks.  Then you would only have to flour meat before continuing with recipe.  No pounding needed for the minute steaks as they are already tenderized.

Ideas for Future Efforts

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