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Swiss Steak
Me: I'm going to make Swiss Steak for dinner Jutta: I don't know what that is. What makes it Swiss? Cheese? Chocolate? Me: No. I think they call it Swiss because you have to beat the crap out of the meat before cooking This was a childhood comfort food my mom made a lot. It's not quiet as good as hers, but its pretty tasty. Serve it on top of mashed potatoes or egg noodles. Ingredients
- 2LBS Bottom Round Steak
- All purpose flour. Enough to dredge the steak in
- Enough Vegetable oil to the bottom of your dutch oven with
- 1 large onion, thinly sliced
- 2 cloves garlic, minced
- 2 stalks celery, chopped
- 1 can crushed tomatoes
- 1 teaspoon smoked paprika
- 1 teaspoon oregano
- 1 tablespoon Worcestershire sauce
- 1 1/2 cups beef broth
- Salt (to taste)
- Fresh ground pepper (to taste)
Directions
- Preheat the oven to 325 degrees F.
- Tenderize the meat using a needling device or a meat hammer with the needle side until each slice is 1/4-inch thick.
- Place the flour into a pie pan and mix with salt and pepper
- Dredge the slices of meat on both sides and set aside.
- Add enough of the vegetable oil to just cover the bottom of a Dutch oven set over medium-high heat.
- Once the oil begins to shimmer, add the steaks to the pan, being careful not to overcrowd. Cook until golden brown on both sides, approximately 2 minutes per side. Remove the steaks to a plate and repeat until all of the steaks have been browned.
- Remove the last steaks from the pot and add the onions, garlic, and celery. Saute for 1 to 2 minutes. Add the tomato paste and stir to combine.
- Next add the tomatoes, paprika, oregano, Worcestershire sauce and beef broth and stir to combine. Return the meat to the pot, submerging it in the liquid.
- Cover the pot and place it in the oven on the middle rack. Cook for 1 1/2 to 2 hours or until the meat is tender and falling apart.
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Reviews
I tend to make more sauce which is wonderful over potatoes!
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