Swiss SteakFrom desertgal 7 years ago
- 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. Sauté 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 Cookdesertgal Billings, MT
The Rating3 people
Sounds great....it's going on our table this week. You get a big 5 from me....Thanksredkitchen in Murfreesboro loved it
Had it last night......GREAT!redkitchen in Murfreesboro loved it
Thats just how my Mom used to make it...When I was a little shaver I called it "easy meat" cuz it was so tender...Thanks for taking me back..I need to make this soon >:o)sherman in Tulalip loved it
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