Tuesday, June 30, 2015

Swiss Steak

2 lbs round steak
1 teaspoon salt
1/2 teaspoon black pepper
1/2 cup all purpose flour
1/4 cup extra virgin olive oil
1 large onion sliced thin
2-3 cloves garlic minced
1 green pepper chopped
1 rounded tablespoon tomato paste
1 14.5 oz canned diced tomatoes
1 teaspoon paprika
1 teaspoon dried oregano
1 tablespoon Worcestershire sauce
1 1/2 cups beef broth

Trim off any excess fat on steak.  Season both sides of meat with salt and pepper.  Dredge both sides of  meat in flour.  Add enough oil to cover bottom of a dutch oven over medium high heat. When the oil begins to sizzle a bit, add steaks to pan and  brown on both sides.  You may need to do a couple of batches so you don't over crowd the meat. Remove steaks from pot and set aside. Add onions, green pepper and garlic to the pot, saute for 2-3 minutes.  Add tomato paste, and mix to combine.  Then add the tomatoes, paprika, oregano, Worcestershire sauce and beef broth, stir to combine. Return the meat to the pot, pressing it into the sauce. Cover and place in 325 F oven for 1 1/2 to 2 hours or until meat is tender and falling apart.

Serve over rice, mashed potatoes, or egg noodles.