SWISS STEAK

By LindaW1955

Ingredients

• 4 lb blade roast
• 1 TBS vegetable oil
• 1 onion, cut in half and sliced
• 3 garlic cloves, minced
• 1/2 tsp dried thyme
• 2 TBS tomato paste
• 1 TBS flour
• 1 14 1/2 oz can petite diced tomatoes with juice
• 1 1/2 cups chicken broth
• 1 TBS sun-dried tomatoes
• 1 TBS fresh chopped parsley
• salt and pepper to taste

Details

Servings 8

Preparation

Step 1

1. Oven 300 degrees
2. Cut blade roast into fourths. Place cut side down on cutting board and make 2 steaks cutting around connective tissue in center. Repeat with remaining pieces of meat.
3. Pat dry with paper towels, season with salt and pepper
4. Heat oil in dutch oven until smoking. Brown in 2 batches - brown on both sides, 3" per side.
5. To empty Dutch oven add onion, cook 5" then add garlic, thyme and cook until fragrant. Stir in tomato paste and flour. Add tomatoes, juice and chicken broth.
6. Nestle steaks into liquid and return accumulated meat juices to Dutch oven. Cover and cook in oven for 2 hours.
7. Remove steaks to platter - tent w/ foil. Skim fat from sauce.
8. Add sundried tomatoes, parsley and salt and pepper. Stir.