Classic Swiss Steak

Classic Swiss Steak

Chef: Cranky Cook

Description: A braised dish consisting of round steak, which is usually tenderized and browned on all sides and then placed in a pot with chopped tomatoes, onions, celery, seasonings, and broth. The pot is covered and the meat is allowed to simmer until it is fork tender. A delicious classic.

Skill Level: Easy

Prep Time
25 minutes
Total Time
120 minutes
Serves
6 to 8

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Ingredients

  • 2 cup Sliced Mushrooms (optional)
  • 1 cup V-8
  • 1 each Bayleaf
  • 3 cup Roma tomatoes
  • 1 tbsp Minced garlic
  • 1 cup Celery
  • 2 cup Bell pepper
  • 1 cup Onion
  • to taste ***** FINISH
  • 1 tbsp Oregano
  • 2 tbsp Parsley
  • 1 tsp white pepper
  • 2 tsp Creole Seasoning
  • 1 tbsp Garlic powder
  • 4 tbsp Flour
  • to taste **DREDGE
  • 3 tbsp Butter
  • 2 lb Round steak

Steps

  1. Slice meat into large pieces ( 1 1/2 - 2 in) Slice onion and bell pepper, dice celery and mushroom if using.

  2. Mix together all dredge ingredients in a container.

  3. Dredge meat in flour. In a large Dutch oven over medium-high heat, melt butter; add meat, cooking until browned on both sides, about 5 minutes. Remove meat to a platter.

  4. Add onion, green pepper, celery and garlic to the Dutch oven and cook over medium-high heat 10 minutes, stirring frequently, until tender and light brown. Add tomatoes, V8 and the bay leaf and bring to a boil.

  5. Return meat to Dutch oven and reduce heat to low. Simmer, covered, for 1 1/2 to 2 hrs, until meat is fork-tender, turning the steak over after 1 hr. Remove meat to a platter and keep warm. Over medium-low heat bring sauce to a simmer and simmer, uncovered, about 10 minutes, stirring occasionally, until it thickens slightly

  6. Discard bay leaf. Best served on rice or mashed potatoes. Garnish with parsley

  7. menu_book Chefs Notes:
    Great served over rice or garlic mashed potatoes. Add a salad and you have a meal.


Recipe by Cranky Cook, Cranky Cook