Swiss Steak

This recipe is taken from Cook’s Country magazine (December 2009).

1 (3 1/2 to 4 lb) boneless top blade roast …which they cut into 8 pieces eliminating the gristle that runs through it.  I used a Chuck shoulder roast/English cut that was on sale.

2 T vegetable oil

1 onion, halved and sliced thin

3 garlic cloves, minced

1/2 t dried thyme

2 T tomato paste

1 T flour

1 (14.5 oz) can diced tomatoes

1 1/2 c chicken broth

1 T sun-dried tomatoes packed in oil, rinsed, patted dry, and minced ( I reconstituted some of my garden dehydrated tomatoes in olive oil overnight then used them)

1 T finely chopped fresh parsley

Adjust oven rack to middle position and heat oven to 300 degrees.

Pat steaks dry with paper towels and season with salt and pepper.  Heat 1 T oil in Dutch oven over medium-high heat just until smoking.  Brown the steaks, about 3 minutes per side.  Transfer to plate and repeat with remaining oil and steaks.

Add onion to empty pot and cook until softened, about 5 minutes.  Add garlic, thyme, tomato paste, and flour and cook until fragrant, about 1 minute.  Stir in diced tomatoes and broth and bring to a boil.

Return steaks and any accumulated juiced to pan.  Transfer to oven and braise, covered, until steaks are fork-tender, about 2 hours (I did 2 2/2 hours since my single piece was bigger).  Transfer steaks to platter, tent with foil, and let rest 5 minutes.  Skim fat from sauce.  Stir in sun-dried tomatoes and parsley.  Season with salt and pepper.  Pour sauce over steaks.  Serve.


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