Fragrant aromatics and smoky sweetness encompass thin sliced perfectly perforated bottom round. Combine in a dutch oven and insert into a 325 degree oven for 1.5 to 2 hours or until the meat is, you guessed it, like buttah.

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Name: Good Eat's Swiss Steak
Prep time: 1 h 30 min
Cook time: 2 h 30 min
Total time: 4 h
Yield: 4
Cuisine: English
Ingredients: 2 Pounds Beef Bottom Round trimmed of excess fat and cut into 1/2" steaks; 2 Teaspoons Kosher Salt Sprinkle lightly over both sides of steak to season; 1 Teaspoon Black Pepper Sprinkle lightly over both sides of steak to season; 3/4 Cup All Purpose Flour Dredge steaks on both sides to coat evenly, needle and dredge again; 1/4 Cup Vegetable Oil Enough oil to just cover the bottom of a 5 quart cast iron dutch oven; 1 Large Onion thinley sliced; 2 Stalks Celery chopped fine; 2 Cloves Garlic minced; 1 Tablespoon Tomato Paste; 1 14.5 Oz Can Diced Tomatoes; 1 Tablespoon Worcestershire Sauce; 1 Teaspoon Dried Oregano; 1 Teaspoon Smoked Paprika Bitter Sweet variety; 1 1/2 Cups Beef Broth

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INGREDIENTS

2 Pounds Beef Bottom Round ; trimmed of excess fat and cut into 1/2" steaks
2 Teaspoons Kosher Salt ; Sprinkle lightly over both sides of steak to season
1 Teaspoon Black Pepper ; Sprinkle lightly over both sides of steak to season
3/4 Cup All Purpose Flour ; Dredge steaks on both sides to coat evenly, needle and dredge again
1/4 Cup Vegetable Oil ; Enough oil to just cover the bottom of a 5 quart cast iron dutch oven
1 Large Onion ; thinley sliced
2 Stalks Celery ; chopped fine
2 Cloves Garlic ; minced
1 Tablespoon Tomato Paste
1 14.5 Oz Can Diced Tomatoes
1 Tablespoon Worcestershire Sauce
1 Teaspoon Dried Oregano
1 Teaspoon Smoked Paprika ; Bitter Sweet variety
1 1/2 Cups Beef Broth

INSTRUCTIONS

Trim bottom round roast of excess fat and slice into 1/2" steaks.

Season steaks on both sides with kosher salt and pepper.

Dredge steaks on both sides in flour.

Kneedle steaks from both sides top to bottom and side to side. Need a kneedler? Feed you favorite search engine

"48 blade meat tenderizer".

Repeat flour dredge.

Add 1/4 cup vegetable oil to 4 - 5 quart cast iron dutch oven over medium to high heat.

Once the oil shimmers, add steaks to the pot two at a time ensuring even spacing between steaks and between pan walls.

Cook for two minutes per side or until evenly browned. Place cooked steaks on inverted pot lid and cover with heavy foil.

Do not rinse pot after cooking steaks. Immidiately add onion, celery and garlic and sautee over medium to high heat for two

minutes or until onion starts to brown.

Add all ingredients except steaks and bring to a boil.

Turn off heat and add steaks back to the pot being careful to maintain even distribution and submersion. Make sure you work

them down into the vegetation so they don''t float to the surface and only recieve half the flavor they so richly deserve.

Replace lid and place into a 325? oven for 1 1/2 to 2 hours or until the meat is, that''s right, like buttah.

NOTES

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Good Eat's Swiss Steak

2 Pounds Beef Bottom Round trimmed of excess fat and cut into 1/2" steaks
2 Teaspoons Kosher Salt Sprinkle lightly over both sides of steak to season
1 Teaspoon Black Pepper Sprinkle lightly over both sides of steak to season
3/4 Cup All Purpose Flour Dredge steaks on both sides to coat evenly, needle and dredge again
1/4 Cup Vegetable Oil Enough oil to just cover the bottom of a 5 quart cast iron dutch oven
1 Large Onion thinley sliced
2 Stalks Celery chopped fine
2 Cloves Garlic minced
1 Tablespoon Tomato Paste
1 14.5 Oz Can Diced Tomatoes
1 Tablespoon Worcestershire Sauce
1 Teaspoon Dried Oregano
1 Teaspoon Smoked Paprika Bitter Sweet variety
1 1/2 Cups Beef Broth

Trim bottom round roast of excess fat and slice into 1/2" steaks.

Season steaks on both sides with kosher salt and pepper.

Dredge steaks on both sides in flour.

Kneedle steaks from both sides top to bottom and side to side. Need a kneedler? Feed you favorite search engine
"48 blade meat tenderizer".

Repeat flour dredge.

Add 1/4 cup vegetable oil to 4 - 5 quart cast iron dutch oven over medium to high heat.

Once the oil shimmers, add steaks to the pot two at a time ensuring even spacing between steaks and between pan walls.

Cook for two minutes per side or until evenly browned. Place cooked steaks on inverted pot lid and cover with heavy foil.

Do not rinse pot after cooking steaks. Immidiately add onion, celery and garlic and sautee over medium to high heat for two
minutes or until onion starts to brown.

Add all ingredients except steaks and bring to a boil.

Turn off heat and add steaks back to the pot being careful to maintain even distribution and submersion. Make sure you work
them down into the vegetation so they don''t float to the surface and only recieve half the flavor they so richly deserve.

Replace lid and place into a 325? oven for 1 1/2 to 2 hours or until the meat is, that''s right, like buttah.

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Nutrition

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Serving Size: 1 Serving (358g)
Recipe Makes: 4 Servings

Calories: 719
Calories from Fat: 400 (56%)

Amt Per Serving		% DV

	Total Fat 44.5g	59 %
	Saturated Fat 11.9g	59 %
	Monounsaturated Fat 23.7g
	Polyunsanturated Fat 4.1g
Cholesterol 142mg		44 %
Sodium 1119.7mg		39 %
Potassium 1031.1mg		27 %
Total Carbohydrate 25.9g		8 %
	Dietary Fiber 1.8g	7 %
	Sugars, other 24.1g
Protein 51.5g		74 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 719

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