Swiss Steak

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    Mike Nolan

      This is my wife's mother's recipe, with some changes and additions.

      Serves 4-6

      2 pounds lean beef (round steak or sirloin both work well)
      3 medium onions (about 1 1/2 pounds)
      3-4 ribs celery
      2 large carrots
      1/2 cup flour
      salt and pepper
      1/2 cup oil
      1 cup beef stock or boullion
      4 cups diced tomatoes (2 cans)
      1 small can tomato paste

      Put the oil in a large pan or Dutch oven over medium high heat. (I prefer to finish it in the oven so I always use the Dutch oven. If using oven, preheat to 325.)

      Dice the onions, celery and carrots.

      Trim any big pieces of fat from the meat and cut into about 8 pieces. Pound to flatten.

      Add the salt and pepper to the flour, then dredge the meat in the flour.

      Brown the meat in the oil, setting meat aside for later.

      Add the onions, celery and carrots to the oil, reduce heat to medium-low and sautee the vegetables until they start to soften, around 10 minutes.

      Add the stock, the tomatoes (including juice) and the tomato paste. Stir to combine. I always add the left over flour from the dredging, it helps thicken the sauce.

      Place the meat on top, cover, and start cooking over LOW heat or in 325 degree oven. Stir at least every half hour until everything is tender and meat breaks up easily with a fork, usually about 3 hours.

      Good served with mashed potatoes.

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