Recipe by Toby Jermain
This is my variation of the Swiss steak that my dad used to fix as a lunch special at his restaurant. He used the cap meat off of uncooked prime ribs, which can't hardly be found unless you are on real good terms with your butcher, but these are almost as good.
Top Review by Khandi Howard
This was good, but it took me much longer to get into the oven than 30 minutes. It took over an hour. If I make it again I will use already swissed (or cubed) steak. I think that it would give the same results with much less work - and make clean-up much easier. I had flour all blown out in a 6 foot radius from beating in the flour. I also added celery to the vegetables - 2 stalks, and worcester sauce to the meat, along with some oregano, fresh garlic, 2 t chili powder and some smoked paprika. It made a great sauce. Wonderful comfort food.
- 2 onions, finely chopped,or halved lengthwise,thinly sliced lengthwise,and slices separated (preferred)
- 1 1⁄2 lbs mushrooms, cleaned and thinly sliced
- 1⁄2 cup extra virgin olive oil, divided
- 2 -3 lbs good quality lean round steak or 2 -3 lbs chuck steaks, about 1 inch thick
- Lawry's Seasoned Salt
- garlic granules
- fresh ground black pepper
- salt, to taste
- msg (Accent, or equivalent, optional)
- 1 cup flour, about
- 2 (14 ounce) cans beef broth
- 1 (28 ounce) canpeeled whole tomatoes
Directions See How It's Made
- While you prepare the meat, heat 2 Tsp olive oil in a large nonstick skillet over medium heat.
- Add onions and mushrooms, and stir to coat with oil.
- Cook, stirring occasionally, until onions are softened and lightly browned and mushroom juices have evaporated.
- Remove from pan, and set aside.
- Trim all excess fat from steak and cut into 2" by 3" pieces.
- Season generously on both sides with seasoned salt, granulated garlic, pepper, salt, and optional MSG.
- ,if desired, and set aside for about 10 minutes.
- Dump flour on counter or heavy cutting board, coat each piece of meat with flour, and set aside.
- Return a piece of meat to the flour, mounding more on top, and beat the flour into the meat with the edge of a heavy saucer or small heavy plate, making a crisscross pattern on both sides of the meat.
- Continue doing this until you can actually feel the meat starting to tenderize and the thickness is reduced to about 1/2".
- Repeat with remaining pieces of meat, and flour all pieces of meat one last time after tenderizing last piece.
- Preheat oven to 350 degrees F.
- Return nonstick skillet to medium heat, and add half of the remaining olive oil.
- When oil is hot enough that a small pinch of flour sizzles, add enough meat to form a single layer without crowding.
- When bottom side is about half browned, rearrange meat in the pan without turning over.
- When browned, turn meat, and repeat for other side.
- Remove meat and as much of the browned bits as possible to a plate.
- Add remaining oil to pan, and brown remaining meat as above.
- Set meat aside, drain all excess grease from skillet, leaving browned bits in pan and adding reserved browned bits from first batch of meat.
- Return skillet to heat, and add one can beef broth.
- Stir and scrape bottom of pan to loosen and soften crusted breading.
- Add onion mixture and remaining beef broth.
- Add the juice from the peeled whole tomatoes, and use your hands to squeeze the tomatoes into pulp as you add them to the skillet.
- Bring to a simmer and cook about 5 minutes, breaking up piece with the back of a wooden spoon.
- Place meat in a small Dutch oven, arranging so pieces form sort of a lattice work.
- Add all of the tomato-onion mixture, and move meat around to ensure that all the meat is in contact with the liquid.
- If liquid does not cover the meat, add a little more broth, tomato juice, water, or wine.
- Place Dutch oven over medium-high heat until liquid starts to boil.
- Cover, remove from heat, and place in preheated oven.
- Reduce oven temperature to 300 degree F, and cook for 1 hour.
- Rearrange meat, stir liquid gently, and continue cooking 1 more hour or until meat is tender, but not falling apart.
- Remove meat from Dutch oven, and set aside.
- Degrease gravy; it should not be necessary to add more flour to thicken it.
- It should have thicken enough from the breading on the meat.
- Blend gravy thoroughly with a hand blender or mixer.
- It does not need to be smooth, but all of the bigger chunks should be broken up.
- Return meat to the gravy and Dutch oven to the oven until ready to serve with a salad, bread, and mashed potatoes.