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Swiss Steak

chef.alexande's picture
Ingredients
  Chuck steak 1 1⁄2 Pound, cut into 8 pieces (1 Inch Thick, 3/4 Kilogram)
  Flour 1 1⁄2 Ounce (38 Gram)
  Lard 1 1⁄2 Ounce (38 Gram)
  Onions 2 , sliced
  Celery stalks 2 , chopped
  Canned tomatoes 8 Ounce (1 Can, 200 Gram)
  Tomato puree 2 Teaspoon
  Worcestershire sauce 1⁄2 Teaspoon
  Water 1⁄4 Pint (125 Milliliter)
  Salt To Taste
  Pepper To Taste
Directions

GETTING READY
1) Preheat oven.

MAKING
2) Take seasoned flour and coat the meat well with it.
3) Heat oil in pan and brown the meat. Shift the contents to a casserole.
4) To the oil add onions and celery and fry till it changes colour.
5) Mix in the vegetables and all the remaining ingredients to the meat.
6) Seal the pan with a lid and braise at 170°C, 325°F, Gas Mark 3, for 2 1/2 hours till the meat is completely cooked.

SERVING
7) Serve hot.

TIPS
Store the content an airtight container for future use. To thaw and serve, transfer the content to a nonstick container, cover and cook in preheated oven at 170°C, 325°F, Gas Mark 3 for 45 minutes. Stir occasionally to avoid burning.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Meat
Interest: 
Everyday
Preparation Time: 
15 Minutes
Cook Time: 
45 Minutes
Ready In: 
0 Minutes
Servings: 
8

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