Swiss Steak - Cook's Country
This recipe appeared on America's Test Kitchen today and DH has to have it!
MAKE IT SHINE! ADD YOUR PHOTO
3
People talking
INGREDIENTS
Nutrition- 3 1⁄2 - 4lbs beef blade roast, boneless top blade
- 2tablespoons vegetable oil
- 1
- 3
- 1⁄2teaspoon dried thyme
- 2tablespoons tomato paste
- 1tablespoon all-purpose flour
- 1(14 1/2 ounce) can diced tomatoes
- 1 1⁄2
- 1
- 1
Advertisement
DIRECTIONS
- 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.
Advertisement