Swiss steak

  • 910g beef bottom round, trimmed of excess fat
  • 2 tsp coarse salt
  • 1 tsp freshly ground black pepper
  • 100g plain flour
  • 60ml vegetable oil or bacon drippings
  • 1 large onion, thinly sliced
  • 2 cloves garlic, minced
  • 2 stalks celery, chopped
  • 1 tbsp tomato puree
  • 1 (410g) tin diced tomatoes
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 1 tbsp Worcestershire sauce
  • 375ml beef broth
Preheat the oven to 160C/Gas 3 degrees F.

1) Cut the meat with the grain into 1 1/2-cm thick slices and season on both sides with the salt and pepper. Place the flour into a pie tin. Dredge the pieces of meat on both sides in the flour mixture. Tenderize the meat using a needling device, until each slice is 1/2-cm thick. Dredge the slices on both sides once more and set aside.

2) Add enough of the bacon drippings or vegetable oil to just cover the bottom of a 4 to 5-litre Dutch oven set over medium-high heat. Once the oil begins to shimmer, add the steaks to the pan, being careful not to overcrowd. Cook until golden brown on both sides, approximately 2 minutes per side. Remove the steaks to a plate and repeat until all of the steaks have been browned.

3) Remove the last steaks from the pot and add the onions, garlic, and celery. Saute for 1 to 2 minutes. Add the tomato puree and stir to combine. Next add the tomatoes, paprika, oregano, Worcestershire sauce and beef broth and stir to combine. Return the meat to the pot, submerging it in the liquid. Cover the pot and place it in the oven on the middle rack. Cook for 1 1/2 to 2 hours or until the meat is tender and falling apart.

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