Recipe

Swiss Steak Recipe

	Waterlily / All my dishes 1 year, 8 months ago Yummmmm -- this is my remembrance of my mom's 1970's Swiss Steak. It was delicious and usually served with mashed potatoes and green beans. Let's get done with dinner in time to watch the Mary Tyler Moore Show and then Bob Newhart! Prep:20m Cook:110m Servings:8	Waterlily
	hearty yummy beef

Does this look good? Yeah! / Nope

Fans

cheryilyn

Ingredients

2 pounds beef bottom round, or top round trimmed of excess fat

2 teaspoons salt

1 teaspoon freshly ground black pepper

3/4 cup all-purpose flour

1/4 cup vegetable oil or bacon drippings

1 large onion, thinly sliced

2 cloves garlic, minced

2 stalks celery, chopped

1 tablespoon tomato paste

1 (14.5-ounce) can diced tomatoes

1 teaspoon smoked paprika

1 teaspoon dried oregano

1 tablespoon Worcestershire sauce

1 1/2 cups beef broth

Directions

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.

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