Flash In The Pan Swiss Steak Recipes

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SWISS STEAK - COOK'S COUNTRY



Swiss Steak - Cook's Country image

Make and share this Swiss Steak - Cook's Country recipe from Food.com.

Provided by threeovens

Categories     Meat

Time 2h15m

Yield 6-8 serving(s)

Number Of Ingredients 11

3 1/2-4 lbs beef blade roast, boneless top blade
2 tablespoons vegetable oil
1 onion, sliced thinly in to half moons
3 garlic cloves, minced
1/2 teaspoon dried thyme
2 tablespoons tomato paste
1 tablespoon all-purpose flour
1 (14 1/2 ounce) can diced tomatoes
1 1/2 cups chicken broth (low sodium)
1 tablespoon sun-dried tomato, minced
1 tablespoon fresh parsley, finely chopped

Steps:

  • Preheat oven to 300 degrees F.
  • Cut roast, crosswise, into 4 even pieces; turn each piece on it's side and carefully cut out the gristle so that you have created 2 new steaks.
  • Pat each steak dry with paper towels and season generously with salt and pepper.
  • Heat 1 tablespoon of the oil in a Dutch oven over medium high heat; brown half the steaks for about 3 minutes per side, remove, and brown the remainder.
  • Add onions to now empty pot and cook until softened, 5 minutes.
  • Add garlic, thyme, tomato paste, flour and cook until fragrant, about 1 minute.
  • Stir in diced tomatoes and chicken broth; bring to a boil.
  • Return steak and any accumulated juices; transfer to oven, cover, and cook until fork tender, about 2 hours.
  • Transfer steaks to a platter and tent with foil to keep warm; skim fat from sauce.
  • Stir in sun dried tomatoes and parsley; season with additional salt and pepper, if needed.
  • Pour sauce over steaks and serve.

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