Stir It Up: Swiss Steak - News weather sports for Youngstown-Warren Ohio

Stir It Up: Swiss Steak

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Swiss Steak

2 pounds beef bottom round, trimmed of excess fat

2 teaspoons salt

1 teaspoon black pepper

3/4 cup all-purpose flour

1/4 cup canola oil

1 large onion, thinly sliced

3 teaspoons minced garlic

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

3 carrots peeled and diced

Preheat the oven to 325 degrees F. Cut the meat with the grain into 1/2-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 with a meat mallet, until each slice is 1/4-inch thick. Dredge the slices on both sides once more and set aside.

Add enough canola 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, carrots and celery. Sauté the vegetables for 1 to 2 minutes. Add the tomato paste and stir; scrapping up meat dripping. Add the tomatoes, paprika, oregano, Worcestershire sauce and beef broth and stir. Return the meat to the pot, covering it in the liquid. Cover the pot and place it in the oven on the middle rack. Cook the meat for 1 1/2 to 2 hours or until the meat is tender and falling apart.

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