"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Swiss Steak Recipe

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This recipe for Swiss Steak, by , is from My Mother's Table, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Sherri Edge
Added: Saturday, March 28, 2009


2 pounds beef bottom round, trim excess fat
2 t. kosher salt
1 t. freshly ground black pepper
3/4 c. flour
1/4 c. vegetable oil
1 large onion, thinly slices
2 cloves garlic, chopped
2 stalks celery, chopped
1 T. tomato paste
1 (14.5 ounce) can diced tomatoes
1 t. smoked paprika
1 t. dried oregano
1 T. Worcestershire sauce
1 1/2 cups broth (beef, chicken or veggie)

Preheat the oven to 325 degrees.

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 in a pie pan. Drede the pieces of meat on both sides in the flour mixture.
Tenderize the meat using a needling device; if you don't have a needling device, consider buying one. Or, you can poke the meat all over with a fork to fill it with holes, and then pound it with a mallet (between two sheets of waxed paper) until each slice is 1/4-inch thick. Dredge the slices on both sides once more and set aside.

Add enough of the 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 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.
Rice or noodles are a nice way to soak up the yummy sauce of this dish.

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Personal Notes:
Personal Notes:
I'm not prone to cooking many "beefy" foods. However, members of my family enjoy their beef and you might too. This recipe is from Alton Brown at Food Network.com. It has received rave reviews when I prepared it for my Swiss Steak loving relatives.




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