Recipe for Swiss Steak
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    Yield: 10 Servings
    Method: Braising

    10 8 oz. each Beef bottom round
    Flour as needed for dredging
    Salt and pepper to taste
    2 fl. oz. Oil
    1 lb Onions, small dice .
    2 tbsp. Garlic cloves, crushed
    8 oz Celery, diced
    4 oz. Flour
    5 pt. Brown stock
    6 oz. Tomato purée

    2 Bay leaves
    1 tsp fresh thyme
    1/2 tsp. Peppercorns, crushed
    8 Parsley stems

    Dredge the steaks in flour seasoned with salt and pepper.

    Heat the oil in a roasting pan and brown the steaks well on both sides. Rem the steaks.

    Add the onions, garlic and celery; sauté until tender.

    Add the flour and cook to a brown roux.

    Gradually add the stock, whisking until the sauce is thickened and smooth_ the tomato purée and sachet.

    Return the steaks to the braising pan, cover and cook in a 300°F (150°C) until tender, approximately 2 hours.
    7 Remove the steaks from the sauce. Discard the sachet. Strain the sauce adjust the seasonings. Serve the steaks with the sauce.