Swiss Steaks
Ingredients:
3 - 4 1/2 lb. blade roast (from the shoulder) cut into 1 1/2 - 2 inch steaks
1 - 14 oz can of diced tomatoes
3 cloves of garlic minced
1 whole onion sliced
1 TBL vegetable oil
2 TBL tomato paste
1 TBL AP flour
1 1/2 cups chicken stock
1/2 tsp. dried thyme
salt and pepper
1 - 14 oz can of diced tomatoes
3 cloves of garlic minced
1 whole onion sliced
1 TBL vegetable oil
2 TBL tomato paste
1 TBL AP flour
1 1/2 cups chicken stock
1/2 tsp. dried thyme
salt and pepper
Preparation:
step 1
In a large dutch oven heat the oil. Cut the roast in steaks and pat dry. Salt and pepper each side. When oil is ready sear the meat only doing about 4 pieces at a time. *that way you won't stew it and will get a good sear*. Set aside
step 2
Then add onions and saute until clear and slightly browned. Add the garlic, tomato paste and flour and continue to stir (about a minute or 2). Add the tomatoes, stir, add the chicken stock and bring to a boil.
step 3
Remove from the heat and add the meat and any juice from the plate. Place in a 300 degree oven and cook on middle rack for about 2 hours. I cooked mine 2 hours and 15 minutes.
step 4
When done remove the meat and place on a platter and cover and let rest 10 minutes. To the sauce add 2 TBL sun dried tomatoes chopped and a good hand full of fresh chopped parsley.
When ready to serve spoon some sauce over the meat.
In a large dutch oven heat the oil. Cut the roast in steaks and pat dry. Salt and pepper each side. When oil is ready sear the meat only doing about 4 pieces at a time. *that way you won't stew it and will get a good sear*. Set aside
step 2
Then add onions and saute until clear and slightly browned. Add the garlic, tomato paste and flour and continue to stir (about a minute or 2). Add the tomatoes, stir, add the chicken stock and bring to a boil.
step 3
Remove from the heat and add the meat and any juice from the plate. Place in a 300 degree oven and cook on middle rack for about 2 hours. I cooked mine 2 hours and 15 minutes.
step 4
When done remove the meat and place on a platter and cover and let rest 10 minutes. To the sauce add 2 TBL sun dried tomatoes chopped and a good hand full of fresh chopped parsley.
When ready to serve spoon some sauce over the meat.
No comments:
Post a Comment