Simple Swiss Steak in a Dutch Oven
All these years I've thought Swiss steak was from Switzerland! It's not. Swiss is the treatment of the steak. It's the process of rolling or pounding the tough cut to make it tender. I've kept the “Swissing” technique and added my own flavors. It's pretty simple. The hardest part is cutting the veggies. You can't beat a long braise to make meat--cut-with-a-fork tender. Feel free to add your own twist! Serve it over egg noodles and with a crusty loaf of bread.
- Serves: 8 persons
- 2pounds London broil
- ½cup all-purpose flour
- ½teaspoon seasoned salt
- ½teaspoon ground black pepper
- 2tablespoons olive oil
- salt and ground black pepper to taste
- 2(14.5 ounce) cans Italian-style diced tomatoes, undrained
- 1cup beef stock
- 1cup diced celery
- 2small onions, diced
- 3medium (blank)s carrots, diced
- 1green bell pepper, diced
Step 1Cut London broil into 2-inch cubes and spread out on a cutting board. Combine flour, seasoned salt, and 1/2 teaspoon pepper in a small bowl; sprinkle over meat. Toss to coat.
Step 2Place a sheet of plastic wrap over the steak and gently, but firmly, pound the steak with a mallet or the back of a soup ladle.
Step 3Heat oil in a large Dutch oven or pot over medium-high heat. Cook and stir meat until browned, about 10 minutes. Season with salt and pepper. Add diced tomatoes with juice, beef stock, celery, onions, carrots, and bell pepper. Mix well and bring to a boil.
Step 4Cover and reduce heat to low. Simmer, covered, for 1 hour, stirring occasionally. Crack the lid of the pot about 1/2 inch to let the steam escape. Continue to simmer until beef is tender, about 1 hour more.