I had not made this dish for forever! And then one day, it just seemed required!
I had to wait to get to the store, since round steak is not a cut of meat I generally have on hand. And I had no real recipe, so I had to rely on memory plus some new techniques to update it a bit.
And it turned out well, and we ate the whole thing! Did I say it was good?
I do recommend that your tenderize your own meat. The butcher I think puts them through a machine that makes them look like waffles and frankly I think over does it. So get out the old tenderizing hammer and turn to the waffle grid, and pound away–just not too much. The cooking technique tenderizes it too.
- 1 lb of round steak
- flour for dredging
- salt and pepper for seasoning
- 1 large clove garlic, micro-planed
- 1 lg onion, sliced medium thin
- 1 c beef stock
- 1 15oz can diced tomatoes
- 2 tbsp butter
- 2 tbsp flour
- Cut up the meat into about 4 oz pieces.
- Salt and pepper one side, and place seasoned side down in dredging flour. Season the other side, and then turn over in the flour. Press lightly, pick up and shake off excess.
- Heat 2 tbsp of canola oil in a large saute pan. Add the meat and brown on both sides.
- Reduce heat to a low simmer.
- Add the beef stock
- Add the garlic and stir around to distribute.
- Add the onion and then the tomatoes.
- Cover and simmer for at least 2 hours, preferably 3, until meat is very tender.
- Take the butter and equal amount of flour and mix with a fork until homogeneous. Then in tsps, add to the juices in the pan. Raise the heat until it comes to a soft boil and thickens to a “sauce”.
Note: Serve with mashed or boiled potatoes. The sauce serves as a great gravy. Noodles are another alternative of course.
- Swiss Steak (themagnoliacafe.wordpress.com)