Prudence
Traditional Swiss Steak uses basic ingredients. American versions add crushed tomatoes and seasonings. That dramatically changes the outcome. This recipe will produce a rich and flavorful taste with a wonderful gravy to run over mashed potatoes.
Ingredients
- 2 lb. boneless round steak
- 1 c. all-purpose flour
- 4 Tbsp. vegetable oil
- Carton of beef stock
- salt & pepper
Directions
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- Preheat oven to 275 F. Cut the steak into adult size portions and one at a time, place each piece between plastic wrap and use a mallet to pound into a ½ inch thickness.
- Heat oil in a dutch oven over medium heat. Salt and pepper each side of the meat and dredge in flour. Alternate cooking meat on all sides to produce a deep brown coating without burning. Place cooked pieces on a separate plate.
- Pour a cup of stock in the pot and using a rubber spatula, scrape the bottom to release residue. Place a trivet in the bottom of the pot to keep the meat off the bottom, about ½ to ¾ inch. This will allow the stock to infuse the meat.
- Place the meat on top of the trivet and cover the pot. Bake for up to 3 hours, checking periodically to add more stock. When the pieces are easy to cut with a fork, remove from the oven. Wisk corn starch and more stock into the pot and set on a stovetop burner set low. Serve with gravy and mashed potatoes.
