Swiss Steak

Recipe by Toby Jermain
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 2hrs 30mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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