Swiss Steak Ingredients: To Prepare:
about 2 pounds cube steak
2 teaspoons kosher salt (or regular)
1 teaspoon freshly ground black pepper
3/4 cup all-purpose flour
1/4 cup vegetable oil
1 large onion, thinly sliced
2 cloves garlic, minced
2 stalks celery, chopped
1 tablespoon tomato paste
1 (14.5-ounce) can diced tomatoes
1 teaspoon smoked paprika (I you can't find smoked, using regular is fine, or you can even leave it out if you prefer.)
1 teaspoon dried oregano
1 tablespoon Worcestershire sauce
1 1/2 cups beef broth
Season the steak with salt and pepper, and dip into flour to lightly coat on both sides.
Add vegetable oil to just cover the bottom of a 4 to 5-quart Dutch oven(or regular frying pan if not using oven) and set over medium-high heat.
Once the oil begins to shimmer, add the steaks to the pan, being careful not to overcrowd.
Cook until golden brown on both sides, about 2 minutes per side.
Remove the steaks to a plate and repeat until all of the steaks have been browned.
Remove the last steaks from the pot and add the onions, garlic, and celery.
Saute for 1 to 2 minutes.
Add the tomato paste and stir to combine.
Next add the tomatoes, paprika, oregano, Worcestershire sauce and beef broth and stir to combine.
Oven method:
Return the meat to the pot, submerging it in the liquid.
Cover the pot and place it in the oven, preheated to 350.
Cook for 1 1/2 to 2 hours or until the meat is tender and falling apart.
Crock pot method:
Put the browned steaks in the crock pot as they finish browning, then pour the broth mixture over it, cook on low for at least 5 hours, or high for a shorter time.
Whether you cook it in the oven or crock pot, it's delicious, and the meat comes out really tender.
