Swiss Steak
This is the best recipe for Swiss Steak, especially if you use bacon drippings, or even half bacon and half oil. I love the way the meat is so tender and falls apart. I pound the steaks, since I don't have a needling device.
Dovetailing Tip: You will be making Baked Potato Soup for Meal 3. Cook the 6 slices of bacon until crisp. Crumble and save for the soup. Use the drippings to cook the beef in this recipe.
Prep Time:
Cook Time:
Total Time:
Ingredients:
| 2 pounds | beef bottom round, trimmed of excess fat |
| 2 teaspoons | kosher 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 tomato |
| 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 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 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.
Recipe courtesy of Alton Brown, 2006
Source: foodnetwork.com
