"Not a cut but a method of preparation beginning with rolling or
pounding, and then braising. The name does not refer to Switzerland, but
to the process of 'swissing' fabric through rollers in order to soften it.
Swiss steak is typically made from relatively tough cuts of meat, such as
the round, which have been pounded with a tenderizing hammer, or run
through a set of bladed rollers to produce cube steak. The meat is then
typically coated with flour and other seasonings and served with a thick
gravy that can include onions, carrots and tomatoes. The dish is called
smothered steak in England."
Swiss Steak
Serves 4
Recipe By: Alton Brown
2 pounds beef bottom round -- trimmed of excess fat
2 teaspoons kosher salt
1 teaspoons freshly ground black pepper
3/4 cup all-purpose flour
1/4 cup vegetable oil or bacon drippings
1 large onion -- thinly sliced
2 clove garlic -- minced
2 stalk celery -- chopped
1 tablespoons tomato paste
14 1/2 ounces can diced tomatoes
1 teaspoons smoked paprika
1 teaspoons dried oregano
1 tablespoons Worcestershire sauce
1 1/2 cup beef broth
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.
Prep Time: 45 minutes
Cook Time: 2 hours 30 minutes
Yield: 4 to 6 servings
Printed from A Cook's Books -- Recipe management for Macintosh
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