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Friday, February 10, 2012

Swiss Steak anyone?

This  Swiss steak was a favorite when I was growing up..My mom made it occasionally and we loved it.  This recipe is abit different than she made but still good. You can substitute pork for the beef if you prefer. A very hearty meal. Serve with fresh green beans and my favorite mashed potatoes..You can pour that yummy tomato sauce over those and its better than gravy...
Easy Swiss Steak
Serves 4 to 6
·         2 pounds beef bottom round, trimmed of excess fat (I sometimes use sirloin or pork)
·         2 teaspoons kosher salt
·         1 teaspoon freshly ground black pepper
·         3/4 cup all purpose flour
·         1/4 cup vegetable oil ( I use EVO)  
·         1/2 large onion, thinly sliced
·         1 small clove of shallot chopped
·         2 cloves of  garlic, minced
·         2 stalks celery, chopped
·         ½ cup diced carrots
·         1 (14.5-ounce) can diced tomatoes
·         1 teaspoon smoked paprika
·         1 teaspoon dried oregano
·         1 tablespoon Worchestershire sauce
·         1 1/2 cups beef broth
Preheat the oven to 325 degrees F.
Cut the meat with the grain into 4-6 pieces about1/2-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, or you know  that hammer thing in your (not used often kitchen tools drawer) until each slice is 1/4-inch thick. Dredge the slices on both sides once more and set aside.  You can pound it also with a rolling pin or use a fork to punch holes.
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, carrots, shallots,garlic, and celery. Saute for 1 to 2 minutes.  You do not want to do the vegetables first because they will produce liquid and your meat wants to brown. 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.
Enjoy with your family  I bet hubby or the man in your life will be happy too...
Now your cookin!  Bon appettite

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