|
|
|
 |
|
|
Swiss-Style Steak
Oven-Braised Round Steak, Swiss Style |
 |
|
2 lbs. roundsteak, 3/4 in thick
2 Tbls. light olive oil
1 small carrot
1/2 stalk celery
1/2 medium onion
1 small shallot
2 cloves garlic
1 8oz. can tomato sauce
8 oz. beef stock (or 4oz. stock, 4oz. wine, red or white)
flour for dredging
salt
pepper
1 Tbls. chopped parsely or chervil
Any other herbs of your choice
|
Preheat oven to 300 degrees F.
Season washed and dried steak pieces with salt and pepper.
With the back of your big French chef's knife pound flour into the steak pieces - as much as they will hold.
Chop together celery, onion, carrot, shallot, and garlic - medium fine pieces (using a food processor may destroy your vegetables... do this by hand if you can) and set aside for now.
Heat olive oil in large coverable, ovenproof skillet or Dutch oven.
Brown steak pieces, remove browned steak from skillet.
Reduce heat in skillet (add more oil if necessary) toss in chopped vegetables.
Sweat vegetables a few minutes - do not brown them.
Deglaze skillet with stock, or wine and stock.
Add tomato sauce.
Stir in chopped parsley or chervil and any herbs you desire.
Put steak pieces back in pan.
Cover. Place in oven for 1 - 1 1/2 hrs.
When done remove steak pieces from sauce.
You may strain vegetables from sauce, use food processor to puree sauce, or (my preference), leave tender vegetable pieces in sauce. (Very little salt has been used in this recipe. Taste and adjust.)
Sauce may also be thickened, if you wish, by reducing or adding a bit of tomato paste.
Serve steak and sauce over potatoes, rice, or noodles!
|
 |
Preparation Time: 20 minutes |
Serves: 4 |
| Recipe Origin: United States |
|
Submitted by: |
|
Bruce A Henry
Washington
United States |
|
|
|
|
| This recipe has been viewed 5226 times. |
|
|
|
