Dang. I've always held the image of professional Yodelers braising the steak while a batch of chocolate cooked on the neighboring burner. Oh, and they're wearing suspenders like the Ricola man. And a goat is hanging out back waiting for meat scraps. Someone please rid me of my crackpot stereotypes.
Even though my Swiss Steak bubble has burst, it's not any less delicious. The steak is so tender it does not even require a knife. Hearty and comforting, this dish is perfect for the cold weather ahead. Serve with rice to sop up all the yummy sauce. Suspenders optional.
Swiss Steak Serves: 4
1 T vegetable oil
1 large onion, thinly sliced
1.5 lbs. beef chuck or round steak, trimmed of fat
1/2 t. seasoned salt
1/4 t. pepper
2 T. flour (plus 2T. more to thicken the sauce later)
2 cups beef broth
1 can (14 oz.) diced tomatoes
2 ribs celery, chopped
2 carrots, chopped
1/2 t. dried tarragon
1/2 t. dried thyme
1.) Heat oil in a large skillet over medium heat. Add onions and cook until translucent and slightly browned. Remove onions from skillet and set aside.
2.) Rub beef with seasoned salt and pepper. Sprinkle with 2 T. of flour on both sides.
3.) Add beef to skillet. Cook over medium heat for around 5 minutes per side. Return onions to skillet. Add broth, tomatoes (with juice), carrots, tarragon, and thyme. Cover and simmer for 2 1/2 to 3 hours.
4.) Near the end of cooking time, place remaining 2 T. flour with 2 T. water in a small bowl. Whisk until lumps are gone. Add to the broth mixture. Cook, stirring constantly, until thickened. Serve with hot cooked rice.
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