Wednesday, August 10, 2011

Swiss Steak on the Menu

I made this for supper last night and it was incredibly good. Tender and flavorful. Just right.

Prepare ingredients and preheat oven to 325 degrees. Give yourself about a half hour to 45 minutes of prep time

2 or more pounds of beef steak - I used top sirloin, but even a bottom round will tenderize.
Celtic sea salt and coarse ground pepper
1/2 - 3/4 cup of flour
stick of butter or margarine and olive oil
thinly sliced or coarsely chopped onion
2 cloves of garlic, chopped or minced
2 cups chopped celery
2 Tbsp tomato paste
2 cups diced tomatoes, fresh or canned
1 tsp paprika
1/2 tsp oregano
1 Tbsp Worchestershire sauce
1 can beef broth

At med-high heat melt enough butter and oil to completely cover the bottom of a dutch oven
Cut steak into serving size pieces and trim off all the fat
Sprinkle meat with salt and pepper and pound with tenderizing mallet until the steak flattens
Place flour is a flat dish and coat steak with flour, then brown on both sides, a couple minutes each side
Remove meat to a plate
Add celery, garlic and onions to the pan and saute until they change color
Grab a handful of paper towels; soak up and discard the excess oil
Add the tomato paste the the veggies and blend
Add tomatoes, spices, Worcestershire and beef broth. Stir.
Return the steak to the Dutch oven; make sure it's covered with liquid.
Make sure the lid fits tightly or reinforce with aluminum foil. Bake for 1 & 1/2 hours.

I served the Swiss steak with steamed broccoli and mashed potatoes.
Rice is an excellent side choice as well.
Serves six people.

I wish I'd taken a photo because it was pretty as well. I was a slacker.

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