Swiss Steak

Another Thursday Evening with Richie!  The classic Joy of Cooking Swiss Steak Recipe just like his Grandma used to make!  This is a very old school recipe, pounding the seasoned flour into the meat so the sauce gets nice and thick and the meat browns beautifully.  Needless to say with all the slow cooking the meat is fall apart fork tender.  Takes you back to the days when you could grab a free meal at your Grans!!!! 

6 servings

Preheat the oven 300°F.
Pat dry: One 2-pound bottom round steak, ¾ inch thick
Rub with: ½ garlic clove
Pound into both sides of the steak with a mallet:
As much seasoned flour, as the steak with hold
Cut into serving pieces or leave whole. If leaving whole, gash the edges to prevent curling. Heat in a Dutch oven (a cast iron cooking pot with lid):
2 tablespoons vegetable oil
Sear the steak on one side until browned. Turn it over, brown the second side, then add:
½ cup finely chopped onion
1/3 cup each chopped carrots, bell peppers, and celery (1 cup total)
Do not allow the vegetables to brown. Season to taste and bring to a boil:
1 cup beef stock or broth (1/2 cup hot tomato sauce)
Cover and bake for 1 ½ to 2 hours, or until the meat is tender. Remove the steak to a hot platter.

Serve with pan gravy and mashed potatoes.