Rustic Swiss Steak

By Heather_D

This savory recipe adds a rustic flavor to the classic Swiss Steak meal. This recipe is inspired by a similar recipe that Alton Brown prepares on the Food Network Channel.

Ingredients

• 2 1/2 lbs. Beef Bottom Round, tenderized
• 1 large onion, diced
• 16 oz. package Baby Carrots
• 2 cloves garlic, chopped
• 2 stalks celery (optional)
• 14 1/2 oz. can Diced Tomatoes with Basil, Garlic, and Oregano
• 3 cups beef broth
• 2 Tbsp tomato paste
• 1 tsp paprika
• 1 tsp oregano
• 1 Tbsp Worcestershire Sauce
• 2 tsp salt
• 1 tsp pepper
• 1 cup flour
• 1/4 cup olive oil OR vegetable oil

Details

Servings 6
Preparation time 45mins
Cooking time 105mins

Preparation

Step 1

Preheat the oven to 325 degrees Fahrenheit. Cut the tenderized steak into 1/2” thick slices. Place the flour into a glass pie pan and add the salt and pepper; Mix the spices into the flour. Dredge the beef pieces into the flour mixture to cover both sides generously. Add the olive oil to the bottom of a 4 – 5 quart glass or cast iron Dutch oven pot; Apply MEDIUM-HIGH heat to the pot. Once the oil begins to shimmer, add the steak pieces to the pot, being careful not to overcrowd the steak. *Use care not to splatter the oil.* Cook the steak until it is golden brown on both sides, approximately 2 minutes on each side. Remove the steak pieces to a plate and repeat until all the steak has been browned. Once the last steak pieces have been removed from the pot, add the onion, garlic, celery, and carrots; Sauté the vegetables for 1 – 2 minutes. Add the tomato paste to the vegetables and stir to combine. Next, add the diced tomatoes with the juices, paprika, oregano, Worcestershire Sauce, and beef broth to the pot; Stir to combine. Return the browned steak pieces to the pot and stir to submerge the beef. Cover the pot and place it in the middle of the oven. Cook the Swiss Steak for 1 – 1 1/2 hours or until the meat is tender and falling apart.