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Receta Swiss Steak
by Michael Swiney

Swiss Steak

Me: I'm going to make Swiss Steak for dinner
Jutta: I don't know what that is. What makes it Swiss? Cheese? Chocolate?
Me: No. I think they call it Swiss because you have to beat the crap out of the meat before cooking

This was a childhood comfort food my mom made a lot. It's not quiet as good as hers, but its pretty tasty.
Serve it on top of mashed potatoes or egg noodles.

Calificación: 4.5/5
Avg. 4.5/5 2 votos
Tiempo de Prep: Suiza Swiss
Tiempo para Cocinar: Raciónes: 4

Va Bien Con: mashed potaotes, Egg Noodles

Ingredientes

  • 2LBS Bottom Round Steak
  • All purpose flour. Enough to dredge the steak in
  • Enough Vegetable oil to the bottom of your dutch oven with
  • 1 large onion, thinly sliced
  • 2 cloves garlic, minced
  • 2 stalks celery, chopped
  • 1 can crushed tomatoes
  • 1 teaspoon smoked paprika
  • 1 teaspoon oregano
  • 1 tablespoon Worcestershire sauce
  • 1 1/2 cups beef broth
  • Salt (to taste)
  • Fresh ground pepper (to taste)

Direcciones

  1. Preheat the oven to 325 degrees F.
  2. Tenderize the meat using a needling device or a meat hammer with the needle side until each slice is 1/4-inch thick.
  3. Place the flour into a pie pan and mix with salt and pepper
  4. Dredge the slices of meat on both sides and set aside.
  5. Add enough of the vegetable oil to just cover the bottom of a Dutch oven set over medium-high heat.
  6. 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.
  7. 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.
  8. 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.
  9. 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.