Swiss SteakFrom waterlily 9 years ago
- 2 pounds beef bottom round, or top round trimmed of excess fat shopping list
- 2 teaspoons 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 across the grain into 1/2-inch thick slices and season on both sides with the salt and pepper. 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 Cookwaterlily Joplin, MO
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