SWISS STEAK

JON MICHELENA

 

SWISS STEAK

Swiss steak is the processes for tenderizing an inexpensive piece of Steak. The steaks go into a machine with blades that makes small incisions into the beef. It is very popular sold in the stores as cube steak, Swiss steak or minute steak. Usually is browned and braised in liquid or sauce.

This is a good way to prepare meat that is not exactly tender. Preparing it this way it will be very tender.

 

SERVINGS: 8

 

INGREDIENTS

1 kg. and 660 gr. / 3.70 lb. bottom round

2 teaspoons of salt

¼ teaspoon ground pepper

½ cup vegetable oil

½ cup white all-purpose flour

2/3 cup of onion cut in Julianne

3 cloves of minced garlic

2 carrots cut into slices

1 cup of Merlot wine

1 cup of fresh tomato puree

2 cups diced fresh tomatoes

1/2 teaspoon dried oregano

1/4 teaspoon dried thyme

1 bay leaf

1 and ½ cups beef broth or water with a beef bouillon cube

1 teaspoon salt or to your taste

½ teaspoon sugar

 

METHOD

Remove excess fat from meat if it has it.

Cut the meat into 8 steaks 2 cm thick.

Season the steaks with salt and pepper.

Dredge the steaks in flour. Put each steak between plastic film and hit them with a mallet until the thickness reduces by half.

Heat a wide frying pan with vegetable oil, brown the meat on both sides and place on a high-sided baking tray.

Use the same pan without cleaning, with a bit of oil. Brown the onion with the garlic and carrot together.

Add the herbs, bay leaf and cook for 2 minutes.

Deglaze the pan with the wine.

Add the tomato purée, diced tomatoes, beef stock or water with the beef bouillon, salt and sugar. Mix well, bring to a boil and pour the sauce over the meat in the baking tray.

Place the baking tray with the meat in the oven preheated to 204 ° C. / 400 ° F.

Cook the meat for around 60 minutes or until tender. The meat will be very soft.

Serve it with mashed potatoes, roasted potatoes or noodles.