Saturday, October 15, 2011

31 Days in the Kitchen--Day 15

A Flop

Not every recipe turns out the way I want. Take this Swiss Steak. I have had this twice at my friend Brian's house, and both times it was phenomenal. THE BEST. SWISS. STEAK. EVER. Well, I called my friend Brian, and asked for the recipe. Apparently, I do not have the skill that Brian does. He must have the magic touch. Mine did not turn out like his. (Note to self: Show up at Brian's the next time he mentions making Swiss Steak.) So, I went online to search out other recipes. I plan to make Alton Brown's version next time.

Swiss Steak

Recipe from Brian B.


2 packages of Round Steak, tenderized to ½ to ¼ inch

2 Carrots, diced

2 Celery stalks, diced

4 cans crushed tomatoes


2 Tablespoons Oil



Tenderize round steak. Flour and pepper the steak. Heat oil in pan. Add round steak. Fry until not quite done, then transfer to baking dish. Add carrots and celery. Pour crushed tomatoes over steak. Cover with foil and bake at 325 degrees for 4-5 hours.

Swiss Steak by Alton Brown


2 pounds beef bottom round, trimmed of excess fat

2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

3/4 cup all-purpose flour

1/4 cup vegetable oil or bacon drippings

1 large onion, thinly sliced

2 cloves garlic, minced

2 stalks celery, chopped

1 tablespoon tomato paste

1 (14.5-ounce) can diced tomatoes

1 teaspoon smoked paprika

1 teaspoon dried oregano

1 tablespoon Worcestershire sauce

1 1/2 cups beef broth


Preheat the oven to 325 degrees F.

Cut the meat with the grain into 1/2-inch thick slices and season on both sides with the salt and pepper. Place the flour into a pie pan. Dredge the pieces of meat on both sides in the flour mixture. Tenderize the meat using a needling device, until each slice is 1/4-inch thick. Dredge the slices on both sides once more and set aside.

Add enough of the bacon drippings or vegetable oil to just cover the bottom of a 4 to 5-quart Dutch oven set over medium-high heat. Once the oil begins to shimmer, add the steaks to the pan, being careful not to overcrowd. Cook until golden brown on both sides, approximately 2 minutes per side. Remove the steaks to a plate and repeat until all of the steaks have been browned.

Remove the last steaks from the pot and add the onions, garlic, and celery. Saute for 1 to 2 minutes. Add the tomato paste and stir to combine. Next add the tomatoes, paprika, oregano, Worcestershire sauce and beef broth and stir to combine. Return the meat to the pot, submerging it in the liquid. Cover the pot and place it in the oven on the middle rack. Cook for 1 1/2 to 2 hours or until the meat is tender and falling apart.

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