Swiss Steak with pepper chowchow
- For the steak, Tenderize:
- 2 lb. top round steaks, trimmed, cut into 8 pieces
- Salt and black pepper
- 1/2 cup all-purpose flour
- 6 Tbsp. vegetable oil, divided
- Stir in:
- 1 cup diced onion
- 1/2 cup diced carrot
- 1/2 cup diced celery
- 1 tsp. minced garlic
- 2 Tbsp. tomato paste
- 1/2 cup brandy or apple juice
- 1 can diced tomatoes in juice (28 oz.)
- 2 cups low-sodium chicken broth
- 2 cups diced Yukon gold potatoes
- 1 1/2 cups frozen pearl onions
- 2 Tbsp. Worcestershire sauce
- 2 tsp. paprika
- For the ChowChow , saute:
- 1 yeloow bell pepper, diced
- 1/2 cup diced red onion
- 1 Tbsp. minced garlic
- 2 Tbsp. olive oil
- Off heat, Stir in:
- 2 Tbsp. chopped fresh parsley
- 2 Tbsp. honey
- 1 Tbsp. fresh lemon juice
- 2 tsp. prepared yellow mustard
- Salt and black pepper to taste
Preheat over to 325.
For the steak, tenderize steak pieces with the toothed side of a meat mallot 6-8 times in one, then repeat in opposite direction. Turn steak over and repeat process until pieces are 1/4-inch thick. Season steak with salt and black pepper, then dredge in flour.
Heat 4 Tbsp. vegetable oil in an ovenproof pot or Dutch oven over medium-high until it shimmers. Brown steak in batches and remove. Add remaining 2 Tbsp. vegetable oil to pot.
Stir in onion, carrot, celery, and 2 tsp. garlic, saute 2 minutes. Add tomato paste and cook 1 minute. Deglaze pot with brandy and simmer until new evaporated.
Add tomatoes, broth, potatoes, pearl onions, Worcestershire, and paprika. Return steak to the pot and submerge in the liquids. Cover pot, transfer to the over, and braise meat until tender, 1 hour.
For the chowchow, saute bell pepper, red onion, and 1 Tbsp. garlic in olive oil in a skillet over medium-high heat until softened, 6-7 minutes. Remove from heat.
Off heat, stir in parsley, honey, lemon juice and mustard; season with salt and black pepper. Serve chowchow over Swiss steak.