Swiss Steak - Cook's Country |
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Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 8 |
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This recipe appeared on America's Test Kitchen today and DH has to have it! Ingredients:
3 1/2-4 lbs beef blade roast, boneless top blade |
2 tablespoons vegetable oil |
1 onion, sliced thinly in to half moons |
3 garlic cloves, minced |
1/2 teaspoon dried thyme |
2 tablespoons tomato paste |
1 tablespoon all-purpose flour |
1 (14 1/2 ounce) can diced tomatoes |
1 1/2 cups chicken broth (low sodium) |
1 tablespoon sun-dried tomato, minced |
1 tablespoon fresh parsley, finely chopped |
Directions:
1. Preheat oven to 300 degrees F.
2. Cut roast, crosswise, into 4 even pieces; turn each piece on it's side and carefully cut out the gristle so that you have created 2 new steaks.
3. Pat each steak dry with paper towels and season generously with salt and pepper.
4. Heat 1 tablespoon of the oil in a Dutch oven over medium high heat; brown half the steaks for about 3 minutes per side, remove, and brown the remainder.
5. Add onions to now empty pot and cook until softened, 5 minutes.
6. Add garlic, thyme, tomato paste, flour and cook until fragrant, about 1 minute.
7. Stir in diced tomatoes and chicken broth; bring to a boil.
8. Return steak and any accumulated juices; transfer to oven, cover, and cook until fork tender, about 2 hours.
9. Transfer steaks to a platter and tent with foil to keep warm; skim fat from sauce.
10. Stir in sun dried tomatoes and parsley; season with additional salt and pepper, if needed.
11. Pour sauce over steaks and serve.
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