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Swiss Steak on today's daily recipe from NYC Chef Dr. Delicious.
Daily chef recipes from an Italian chef, French chef, and Haute Cuisine chef's collection.
Recipes include Chocolates, Desserts, Salads, Soups, Chicken, Salmon, Steaks, Swordfish, Beef, Lamb, Veal, Pork, Filet, Sole, Rice & Pasta. Edited by New York City Chef.
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1/2 cup plus 2 tablespoons all purpose flour, divided
2 teaspoons salt, divided
3/4 teaspoon pepper, divided
1/2 teaspoon garlic salt
2 pounds boneless round steak, cut into serving size pieces
3 tablespoons vegetable oil
1 garlic clove, minced
2 cups chopped green pepper
1 cup chopped celery
1 cup chopped onion
2 cans (14 1/2 ounces each) diced tomatoes, not drained
1 cup beef broth
1 tablespoon soy sauce
1/4 cup cold water
In a large plastic bag, combine 1/2 cup flour, 1 teaspoon salt, 1/2 teaspoon pepper and garlic salt. Add beef and toss to coat. Remove meat from bag and pound with a mallet to tenderize. Heat oil in a Dutch oven; brown meat. Add garlic, green pepper, celery and onion; cook and stir for 10 minutes. Add tomatoes, broth, soy sauce and remaining salt and pepper. Cover and bake at 325 degrees for 2 hours. Remove from the oven and return to stovetop. In a small bowl, combine water and remaining flour; stir into juices. Bring to a boil over medium heat, stirring constantly until thickened. Serves 6 to 8.
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