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Swiss Steak




Source of Recipe


Swiss Steak Recipe courtesy Alton Brown, 2006


Recipe Introduction






List of Ingredients




2 pounds beef bottom round, trimmed of excess fat
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
3/4 cup all-purpose flour
1/4 cup vegetable oil or bacon drippings
1 large onion, thinly sliced
2 cloves garlic, minced
2 stalks celery, chopped
1 tablespoon tomato paste
1 (14.5-ounce) can diced tomatoes
1 teaspoon smoked paprika
1 teaspoon dried oregano
1 tablespoon Worcestershire sauce
1 1/2 cups beef broth

Recipe




Preheat the oven to 325 degrees F.
Cut the meat with the grain into 1/2-inch thick slices
and season on both sides with the salt and pepper.
Place the flour into a pie pan. Dredge the pieces of
meat on both sides in the flour mixture. Tenderize the
meat using a needling device, until each slice is
1/4-inch thick. Dredge the slices on both sides once
more and set aside.
Add enough of the bacon drippings or vegetable oil to
just cover the bottom of a 4 to 5-quart Dutch oven set
over medium-high heat. Once the oil begins to shimmer,
add the steaks to the pan, being careful not to
overcrowd. Cook until golden brown on both sides,
approximately 2 minutes per side. Remove the steaks to
a plate and repeat until all of the steaks have been
browned.

Remove the last steaks from the pot and add the
onions, garlic, and celery. Saute for 1 to 2 minutes.
Add the tomato paste and stir to combine. Next add the
tomatoes, paprika, oregano, Worcestershire sauce and
beef broth and stir to combine. Return the meat to the
pot, submerging it in the liquid. Cover the pot and
place it in the oven on the middle rack. Cook for 1
1/2 to 2 hours or until the meat is tender and falling
apart