Tuesday, September 13, 2011

Smothered Swiss Steak


     Swiss steak is another popular dutch oven recipe, beef slowly braised in a simmering sauce is the perfect dish to make in our iron pots.  This recipe from Southern Living 40 Years of Our Best Recipes makes the most delicious, slightly sweetened gravy with tender, mouth watering steak.  You can cut the beef with a fork and believe me when I tell you, it does melt in your mouth.  Brown the beef over a full spread of coals, saute the onions and pepper until tender, pour on the sauce and in an hour you will have a great dutch oven dinner.  After I browned the beef in my 10 inch oven, I moved the coals to a ring around the bottom and let it simmer for an hour with 20 coals on top.  You could probably get away with not browning the beef or vegetables, either way, the meat will be very tender.  Serve it over rice or a huge mound of buttery mashed potatoes, this one is a definite crowd pleaser.

Smothered Swiss Steaks 
1/2 tsp salt
6 (4 oz) cube steaks
1/2 cup flour
1 tsp pepper
4 Tblsp olive or vegetable oil
1 medium onion, diced
1 medium-size green bell pepper, diced
1 14.5 oz can petite diced tomatoes (with onion and garlic if you can find them)
1 12 oz cola soft drink
1 Tblsp beef bouillon granules
3 Tblsp tomato paste

     Sprinkle salt evenly on both sides of cube steaks.
     Combine flour and pepper in a shallow dish.  Dredge steaks in flour mixture.
     Lightly oil or spray dutch oven.
     Heat oil over a full spread of coals and brown steaks, cooking three minutes on each side.  Drain steaks on paper towel. 
     Saute onion and bell pepper in hot drippings for five minutes, or until tender.
     Add diced tomatoes, cola, bouillon and tomato paste.  Stir well.
     Return steaks to dutch oven; cover and simmer for 55-60 minutes or until tender.
     Serve over rice, noodles or mashed potatoes.  Makes 4 servings.


Coat beef with flour and brown briefly over high heat

Add tomatoes, bouillon, cola and tomato paste


Simmer for an hour


Fork tender beef in a rich gravy

1 comment:

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