Swiss Steak

Swiss Steak. It’s one of the dishes I really remember from my childhood. My mom definitely knew how to make this one sing, I was always really happy when she would make it.

Now that I’m all grown up, have been for quite some time, I’m dipping back into my past and rediscovering some really awesome recipes that I had forgotten about. I hope you will try this and I also hope that it maybe brings back good memories of days gone by.

The recipe that I’m sharing with you is incredibly flavorful and rich. Served over white rice is absolutely amazing! We each had seconds which is pretty rare for us. 🙂

Swiss_steak

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Swiss Steak
Author: 
Recipe type: Swiss Steak
Cuisine: American
Serves: 4-6
 
Ingredients
  • 1.5 - 2 lbs cube steak
  • 2 tsp kosher salt
  • 2 tsp freshly ground black pepper
  • ¾ cup all-purpose flour
  • ⅔ cup bacon drippings or vegetable oil, divided
  • 1 large onion, thinly sliced
  • 2 cloves garlic, minced or pressed
  • 2 stalks celery, chopped
  • 2 tbsp tomato paste
  • 1 - 14.5 oz can diced tomatoes
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 1 tbsp Worcestershire sauce
  • 2 cups beef broth
Instructions
  1. Preheat oven to 350º F.
  2. Cut meat into good sized steak portions. Season both sides with the salt and pepper.
  3. Place the flour into a dish big enough to dredge. Dredge the pieces of meat on both sides in the flour.
  4. Add ¼ cup 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 a few at a time, being careful not to overcrowd. Cook until golden brown on both sides, approximately 3 minutes per side. Remove the steaks to a plate, set aside. Repeat until all of the steaks have been browned.
  5. Add ⅓ - ¼ cup bacon drippings or vegetable to the pot. Add the onions, garlic, and celery, sauté for 5-7 minutes stirring occasionally.
  6. Add tomato paste and stir to combine.
  7. Add tomatoes, paprika, oregano, Worcestershire sauce and beef broth, stir to combine. Return meat to the pot, covering it with the liquid.]
  8. Cover the pot and put in oven on middle rack. Cook for 1½ - 2 hours or until the meat is tender and falling apart.

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