Learn how to make Swiss steak and you've mastered the sort of dish that has it all: it's hearty enough to feed several ravenous guys, sophisticated enough to impress the ladies, and retro enough to satisfy a longing for good, old-fashioned mom-style cooking.
Paired with mashed potatoes and a green salad, you've got yourself a meal to be reckoned with.
To make Swiss steak, you will need:
- 2 pounds of beef bottom round or round steak, between 3/4 inch and 1 inch thick
- 1 teaspoon minced garlic
- 1/2 cup all-purpose flour
- Dutch oven or large, ovenproof skillet
- Vegetable oil
- 1 cup diced onions
- 1 cup carrots, chopped
- 1/2 cup sliced celery
- 1 cup beef or chicken stock
- 2 tablespoon tomato paste
- 1/2 cup wine or beer (any type is fine — red or white wine, dark or light beer)
- 1/2 teaspoon dried basil
- Preheat the oven to 325 degrees.
- Trim any excess fat off the steak and sprinkle each side of the beef with 1/2 of the minced garlic, salt, and pepper.
- Cut the meat into serving-sized pieces: 4 for hearty eaters, 5 or 6 for more diners or smaller appetites.
- Place the 1/2 cup of flour into a shallow bowl. Dredge each piece of steak separately in the flour, covering both sides and shaking off the excess.
- Heat 2 tablespoons of vegetable oil in the Dutch oven or skillet over high heat.
- Brown the steak pieces in the hot oil, about 7 minutes on each side. Take the meat out of the pan and place on a plate.
- Add the onions, carrots, and celery to the pan. Turn the heat to medium-low and put the cover on the pan. Allow the vegetable to soften but not brown, stirring them occasionally, for about 10 minutes.
- Add the beef or chicken stock, the wine or beer, the tomato paste, and the basil to the pan, stirring to blend.
- Put the steak back into the pan, cover it, and bake in the preheated oven for 1 1/2 hours.
- Serve the steak by placing the individual pieces on a platter and pouring the accumulated sauce from the pan onto the beef.
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