Swiss Steak

An inexpensive and tasty dish of succulent steak served in a simple sauce, Swiss Steak tastes excellent with creamed potatoes and a crisp green salad.

4 SERVINGS

2 oz. seasoned flour, made with

2 oz. flour, 1 teaspoon salt, 2 teaspoon black pepper and

½ teaspoon celery salt

2 lb. chuck steak, cut into

1-inch pieces

1 oz. butter

1 tablespoons vegetable oil

2 medium-sized onions, finely chopped

4 spring onions , trimmed and finely chopped

4 carrots, scraped and finely chopped

4 celery stalks, trimmed and finely chopped

4 medium-sized tomatoes, blanched, peeled, seeded and finely chopped

8 fl. oz. tomato juice

8 fl. oz. beef stock

Preheat the oven to cool 300°F (Gas Mark 2, 150°C).

Place the seasoned flour on a plate and press the steak cubes, a few at a time, in the flour to coat them thoroughly.

Shake off any excess flour and set the steak aside.

In a medium-sized flameproof casserole, melt the butter with the oil over moderate heat. When the foam subsides, add the meat and fry for 5 minutes, stirring frequently. Add the onions, spring onions , carrots, celery and tomatoes and fry for 2 minutes, stirring frequently. Pour over the tomato juice and beef stock and bring the contents of the casserole to the boil. Cover the casserole, remove it from the heat and place it in the centre of the oven.

Cook the meat for 1.5 to 2 hours or until it is tender when pierced with the point of a sharp knife. Remove the casserole from the oven. Transfer the meat and vegetables to a warmed serving dish and keep hot while you prepare the sauce.

Strain the cooking juices in the cas-serole into a medium-sized saucepan. Place the pan over high heat and bring the sauce to the boil. Boil for 5 to 8 minutes or until the sauce has reduced by about one-third and has thickened slight-ly. Remove the pan from the heat.

Pour the sauce over the steak and vegetables and serve immediately.

Sorry, comments are closed for this post.

Share On Facebook
Share On Twitter
Share On Google Plus