Sunday, January 12, 2014

Swiss Steak in the Dutch

It's been a wail since I have given any new recipes. I did this about a week ago. It was about 28ºf out, so it was a good time to do this one. I could set inside as it slow cooked, and it wormed the belly.
All ways use fresh or top quality products.

2 pounds beef round steak, tenderized, trimmed of excess fat.
2 teaspoons salt
1 teaspoon fresh ground black pepper
3/4 cup all-purpose flour
1/4 cup bacon drippings. (or Canola oil)
1 large onion, thinly sliced
2 cloves garlic, minced
2 stalks celery, rough chopped ( 1" to 2" inches each)
1 tablespoon tomato paste
1 (14.5-ounce) can tomatoes
1 teaspoon smoked paprika
1 teaspoon dried oregano
1 tablespoon Worcestershire sauce ( What's this here sauce)
1 1/2 cup beef broth
Season on both sides with salt and pepper. Place the flour into a pie pan. Dredge the meat on both sides in the flour. Pound the meat with a meat hammer or heavy sauce pan to 1/4" thick. cut into serving size pieces. Dredge the pieces on both sides once more and set aside. Place a 12" Dutch oven over 14 charcoals. Add enough of the bacon drippings to just cover the bottom of the oven.Once the oil is hot, add the steaks to the oven. Do not overcrowd the oven. Cook until golden brown on both sides, 2 to 3 minutes per side. Remove steaks to a plate and repeat until all the steaks are browned. Add the onions, garlic and celery. Sauté for 1 to 2 minutes. Add the tomato paste and stir to combine. Add the tomatoes. paprika,oregano, Worcestershire sauce and beef broth and stir to combine. Return the meat to the oven, submerging it in to the liquid. Remoe5 of the charcoals from the bottom of the oven. Cover oven and place 15 to 16 charcoals on the lid. Cook 2 to 2 1/2 hours or until the meat is tender and falling apart.

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