Stellar Swiss Steak
Dredge;Steak in 1/4 cup vegetable oil:
2 top round steaks,trimmed,tenderized. Cut into 8 pieces,and seasoned with salt and pepper ( 2 lb.total )
( you could use any kind of steak )
1/2 cup all-purpose flour
2 T. vegetable oil
Stir in;Deglaze with:
1 cup onion,diced
1/2 cup celery,diced
2 T. tomato paste
1/2 cup brandy
1-1/2 cups frozen pearl onions
1 can diced tomatoes with juice ( 28 oz. )
1 cup chicken broth
2 T. Worcestershire sauce
2 t. paprika
Preheat oven to 325
Dredge steak in flour,then sear in 1/4 cup oil,in batches,in a Dutch oven or large pot over high heat until browned,2 minutes per side.Remove steak from pot;add 2 T. oil and reduce heat to medium-high.
Stir in onion,carrot,celery,and garlic;saute 2 minutes.Add tomato paste and cook 1 minute.Deglaze with brandy and simmer until nearly evaporated.
Add pearl onions,tomatoes.broth,Worcestershire.paprika.Return seared steak to the pot and submerge in the liquids.
Cover,transfer pot to the oven,and braise until tender,about 1 hour.
Makes 8 steaks and 6-1/2 cups sauce;Total time: about 1-1/2 hours.
Pairs Well With
This is a recipe from Cuisine at home cookbook