Photo: Swiss Steak Recipe
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 tomatoes
- 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.
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By For the Love of...
Illinois
on June 07, 2013
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Good recipe, but didn't knock our socks off. My husband is on a heart diet, so skipped the bacon, which could be reason didn't knock our socks off, since missing that flavor in dish. I did use venison in place of the beef, which I do for most beef dishes, since husband is a hunter. I did what other reviewers suggested and added red wine & sliced carrots & combo of red, orange & green bell peppers. I used beef stock vs. beef broth thinking it would give it a deeper richer flavor. Also, cooked in slow cooker since summer time. I waited to add vegetables til last 2 hours of cooking so they wouldn't be over cooked & mushy. Found it to be too soupy, so added flour whisked into some water to help thicken up. I found that the smoked paprika did not add any different flavor and was disappointed (first time I ever used smoked paprika. So I added extra smoked paprika to the leftovers along with a touch more wine, Worcester sauce and garlic. That seemed to vamp up the flavor.
By kkschin
dallas, TX
on April 14, 2013
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Delicious. I've been craving the food I grew up with lately and this fit the bill ! I am a pressure cooker user and I used cubed steak and cooked for 20". It was a bit mushy, so next time, I'll only cook for 15".
I did not have bacon, so I used olive oil and I forgot the paprika (I'll get the smoked kind for next time, but the flavor was as I remembered it...mmmmm.
By Chef #1456233
Portland, OR
on March 18, 2013
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This tasted great! I used chuck steak and it didn't get dry like round or sirloin can when braised. Added big chunks of carrots too. Family loved it. Served it over rice. The smoked paprika gave it a new depth of flavor. Will make it again.
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