Swiss Steak

• Preparation time: 30 minutes
• Cooking time: 2 to 2½ hours
• Total time: 3 hours

Ingredients

Beef:

• 2 pounds beef bottom round, round steak, or top sirloin, ¾ to 1¼-inches thick, excess fat trimmed
• 1 clove garlic, minced
• ½ teaspoon salt
• ½ teaspoon ground black pepper
• ½ cup flour
• 2 tablespoons vegetable oil

Vegetables:

• 1 onion, chopped
• 3 carrots, chopped
• 6 to 8 red or yellow potatoes, peeled and quartered
• 2 stalks celery, chopped

Sauce and Seasonings:

• 1 cup beef stock
• ½ cup dry wine or beer
• 1 can (6 oz.) tomato paste
• ½ teaspoon dried basil
• ½ teaspoon dried thyme
• 2 bay leaves

Ingredients

Instructions

1. Preheat oven to 325°.
2. Pat dry the meat. Sprinkle with minced garlic, salt, and pepper.
3. Dredge meat in flour; shaking off excess.
4. Heat a large deep ovenproof skillet or Dutch oven over medium-high heat.
5. Add the steak to the skillet and sear until nicely browned on both sides, 6 to 8 minutes.
6. Remove the meat from the skillet and keep warm.
7. Add onions, carrots, and celery to skillet.
8. Cook, stirring occasionally, until the vegetables are softened but not browned, 5 to 10 minutes.
9. Add meat and potatoes to skillet.
10. Add beef stock, wine or beer, tomato paste, and seasonings to skillet.
11. Cover skillet and bake in oven until the meat is tender, about 2 to 2½ hours.
12. Remove meat and vegetables to a large platter.
13. Pour sauce from pan over the meat and vegetables.
14. Serve.

Comments

Serves 4.

Serve with a bowl of crisp salad greens topped with Italian salad dressing and croutons.

Categorized in

• Meat/Beef

Recipe adapted from Joy of Cooking, by Irma S. Rombauer, Marion Rombauer Becker, and Ethan Becker. New York: Scribner (1997).

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