Swiss Steak
Filed under
Beef
Prep: 45 min | Cook: 150 min | Servings: 4
Recipe courtesy Alton Brown, 2006. Serves 4 to 6.
Ingredients
- 2 lb Bottom round, beef, trimmed of excess fat
- 2 tsp Kosher salt
- 1 tsp Black pepper, freshly ground
- 3/4 cup Flour, all-purpose
- 1/4 cup Vegetable oil, or bacon drippings
- 1 Onion, large, thinly sliced
- 2 clove Garlic, minced
- 2 stalk Celery, chopped
- 1 tbsp Tomato paste
- 1 can Diced tomatoes, 14.5-ounce
- 1 tsp Smoked paprika
- 1 tsp Oregano, dried
- 1 tbsp Worcestershire sauce
- 1 1/2 cup Beef broth
Directions
- Preheat the oven to 325 degrees F.
- Cut the meat with the grain into 1/2-inch slices and season both sides with salt and pepper. Dredge in the flour, then tenderize with a needling device until each slice is 1/4 inch thick. Dredge once more.
- Cover the bottom of a 4 to 5-quart Dutch oven with the oil or drippings over medium-high heat. When it shimmers, brown the steaks without crowding, about 2 minutes per side. Remove to a plate.
- Add the onions, garlic, and celery and saute 1 to 2 minutes. Stir in the tomato paste, then the tomatoes, paprika, oregano, Worcestershire and broth.
- Return the meat to the pot, submerging it. Cover and cook in the oven on the middle rack for 1 1/2 to 2 hours, until tender and falling apart.