BAs Swiss Steak
From firecapt 14 years ago
- 120 minutes to make
- Serves 6
My wife, the daughter of a Swiss butcher, makes this for Sunday dinner when it's her turn to cook. It is so warm and comfortable food. Mashed potatos, corn, and a nice tall cold glass of milk fills the tummy.
Ingredients
- 2 pounds beef bottom round, trimmed of excess fat shopping list
- 2 teaspoons kosher salt shopping list
- 1 teaspoon freshly ground black pepper shopping list
- 3/4 cup all-purpose flour shopping list
- 1/4 cup vegetable oil or bacon drippings shopping list
- 1 large onion, thinly sliced shopping list
- 2 cloves garlic, minced shopping list
- 2 stalks celery, chopped shopping list
- 1 tablespoon tomato paste shopping list
- 1 (14.5-ounce) can diced tomatoes shopping list
- 1 teaspoon smoked paprika shopping list
- 1 teaspoon dried oregano shopping list
- 1 tablespoon worcestershire sauce shopping list
- 1 1/2 cups beef broth shopping list
How to make it
- Preheat the oven to 325 degrees F.
- Cut the meat with the grain into 1/2-inch thick slices and season on both sides with the salt and pepper.
- Place the flour into a pie pan.
- Dredge the pieces of meat on both sides in the flour mixture.
- Tenderize the meat using a needling device, until each slice is 1/4-inch thick.
- Dredge the slices on both sides once more and set aside.
- Add enough of the bacon drippings or vegetable oil to just cover the bottom of a 4 to 5-quart 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.
The Rating
Reviewed by 5 people-
Yummy!
pleclare
in Framingham loved it
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This sounds like my mom's recipe that I've been looking for - Only thing she added some green peppers to hers also. Very good. Thank you so much for sharing this one here, now I can make this once again ;0) You have my 5 forks, wish I could give y...more
henrie
in Savannah loved it
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I have never made this, but I will now! ^5!
a1patti
in Salem loved it
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