CUBE STEAK - Swiss Steak

By Unblond1

Ingredients

• 12 oz. minute steak from Tarini's
• kosher salt and freshly ground black pepper
• 3 tablespoons all-purpose flour
• 2 tablespoons olive oil or bacon drippings
• 1/2 large onion, thinly sliced
• 1 clove garlic, minced
• 1 stalk celery, chopped
• 1/2 tablespoon tomato paste
• 1/2 (14.5-ounce) can fire-roasted tomatoes
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• 1/2 tablespoon Worcestershire sauce
• 3/4 cup beef broth or consome

Details

Servings 3

Preparation

Step 1

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.

Add enough of the bacon drippings or oil to just cover the bottom of a 2 to 3-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.

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 Alton Brown, 2006

Calories 276.3
Total Fat 15.6 g
Saturated Fat 3.6 g
Polyunsaturated Fat 1.4 g
Monounsaturated Fat 6.7 g
Cholesterol 52.5 mg
Sodium 876.1 mg
Potassium 333.6 mg
Total Carbohydrate 12.5 g
Dietary Fiber 2.0 g
Sugars 3.3 g
Protein 24.3 g