Wednesday, January 16, 2013

Swiss Steak

I decided tonight to make a classic: Swiss steak. I did a little research, looked at several recipes, and came up with my own version. I'd like to share the recipe with you.

Swiss Steak
  • 1 pound round steak
  • vegetable oil
  • whole wheat flour
  • granulated garlic
  • onion powder
  • ground thyme
  • ground marjoram
  • paprika
  • fresh ground black pepper
  • kosher salt
  • 1 large or 2 small bell peppers, any color, diced
  • 1 medium yellow onion, diced
  • 1 T minced garlic
  •  1 15-ounce can diced tomatoes
  • 1 15-ounce can tomato sauce
  • 1/2 can beef broth
  • dry leaf thyme
  • dry leaf marjoram
     Required Equipment
  • oven safe sauce pan or Dutch oven
  • meat tenderizer mallet
  1. Preheat the oven to 350.
  2. Trim the fat from the round steak and cut into 4-ounce portions.
  3. Pound the steak on both sides to tenderize.
  4. Heat just enough vegetable oil to cover the bottom of the pan over medium heat.
  5. Sprinkle the steaks on both sides with a mixture of equal amounts of the granulated garlic, onion powder, paprika, ground thyme, ground, marjoram, fresh ground black pepper and kosher salt, and rub the spices into the meat. Repeat the process with a couple of pinches of whole wheat flour.
  6. One at a time, brown the steaks on both sides in the oil. Add more oil between steaks if needed. Remove the steaks to a platter to rest.
  7. If needed, add a little more oil to the pan, then add the bell pepper and onion. Season with the same spices as the steaks and saute until they just start to get tender, scraping up the brown bits from the steaks.
  8. Add the minced garlic and saute for a minute.
  9. Add the diced tomatoes, tomato sauce, beef broth and the leaf herbs (to taste). Bring to a simmer.
  10. Return all of the steaks to the pan, including any drippings on the platter.
  11. Cover the pan and place in the oven for 15 minutes.
  12. Taste the sauce and add salt or other seasonings if needed.
  13. Return to the oven and cook for 30 minutes, then let it sit, covered, for ten minutes
  14. Serve with whole grain pasta and steamed green vegetable (green beans, broccoli, Brussels sprouts, etc.), as in the picture.
There will be quite a lot of the sauce left over. I am going to have some of it tomorrow as a soup with some whole grain toast and a little bit of shredded cheese. It also makes a great pasta sauce.

Happy cooking!

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