I first ate Swiss Steak a few years ago when my mother-in-law made it. I fell in love with it instantly. But I delayed in making it since my experience with different cuts of beef was so lacking.
Then last week, I found a package of “beef chuck mock tender steaks” at a newly opened Save-A-Lot. They looked so good and the price was so reasonable. I grabbed the package right away and figured I’d come up with something. That package sat in the fridge for a day while I debated what would be the best way to use those steaks. Then it hit me – Swiss Steak!
I worked off of my memories of my mother-in-law’s dish and the result was great. We all loved the combination of the tomato flavor with the tender meat.
- 1 T. oil
- 1 1/2 lb. chuck steaks (or “beef chuck mock tender steaks”)
- Salt and pepper, to taste
- 1 onion, diced
- 1 red bell pepper, diced
- 2 celery stalks, diced
- 3 carrots, peeled and sliced
- 4 cloves garlic, minced
- 2 14.5 oz cans crushed tomatoes
- 1 c. beef broth
- 1 t. Italian seasoning
- 1 t. paprika
1. Heat oil in a large, oven-proof stock pot or dutch oven. Season steaks with salt and pepper to taste. Place in hot oil and brown both sides. Remove meat and set aside.
2. Add onion, pepper, celery, carrots and garlic to pot. Cook for 5 minutes.
3. Return steaks to pot and add remaining ingredients. Bring to a boil. Cover and remove from heat.
4. Place in a 325 degree oven and bake for at least 1 1/2 hours, until the meat is fall-apart tender. Serve over mashed potatoes, rice or noodles.