Swiss Steak
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The basic recipe that we started with was from Alton Brown (and if you don't know who he is; shame on you!). We've modified the Good Eats version somewhat. We like more sauce to serve over egg noodles. We also add bell peppers, because Mom always added that you her Swiss Steaks. The key to this recipe is to use the Smoked Paprika. If you don't have that, then the recipe will be really different tasting and a little bland with regular paprika.

The leftovers make great sandwiches the next day!

2 lbs tenderized beef round steaks
2 tsp kosher salt
1 tsp freshly ground black pepper
3/4 cup flour
vegetable oil, for frying

1 pkg egg noobles, cooked per directions

 1 large onion, thinly sliced
2 cloves garlic, minced
2 stalks celery, chopped
1/2 green bell pepper, slice
1 tablespoon tomato paste
1 (28 oz) can diced tomatoes
1 1/2 tsp smoked paprika
1 tsp dried oregano
1/4 tsp cayenne pepper
1 tbls Worcestershire sauce
1 1/2 cups beef broth
Preheat the oven to 325 degrees. Add about 1/2 inch of oil to a large skillet, and begin heating the oil to 375 degrees.

Season on both sides of the steak with the salt and pepper. Place the flour into a pie pan. Dredge the pieces of meat on both sides in the flour mixture. Place the floured steaks on wire rack for about 10 minutes to rest, and then dredge the them again in the flour. Shake off all the excess flour that you can, and then them immediately to the hot oil. Cook until golden brown and crispy.

Add a couple of tablespoons of vegetable oil to a large skillet over medium heat. Add the onions, bell pepper, garlic, and celery. Saute until barely tender (4-5 minutes). Add the tomato paste and stir to combine. Next add the tomatoes, paprika, oregano, cayenne, Worcestershire sauce and beef broth and stir to combine.

Coat a 9x13 glass baking disk with cooking spray. Add enough

Coat a 9x13 glass baking disk with cooking spray. Add enough of the tomato sauce to barely cover the bottom of the dish. Place the steaks into the baking dish and top with the remaining sauce. Cover with foil, and bake for 1 1/2 to 2 hours, or until the meat is fork tender and falling apart. Serve over the cooked egg noodles.

 

Cliff Note 1: I use an immersion hand mixer to puree a little of the sauce to help it thicken. I do this in the pan, with only about 3 or 4 quick pulses of the blender, just before adding it to the baking dish.

Cliff Note 2: You can skip the oven by placing the browned steaks in slow cooker, and dumping the sauce on top. Cook on low for 3 to 4 hours.