Monday Menu – Swiss Steak, Mashed Potatoes, Broccoli
Farm Share Food- Strip Steak, Rib Steak, Basil
The recipe calls for 2 pounds of bottom round or round steak. I used the strip steak and rib steak I had from our CSA beef share.
from “The Joy of Cooking”
2 pounds beef
1 t minced garlic
Salt & Pepper
½ cup all-purpose flour
2 T bacon drippings (or vegetable oil)
1 cup diced onions
1 cup chopped carrots
½ cup diced celery
1 ½ cups chicken stock
2 T tomato paste
2 T chopped fresh basil (frozen from CSA season)
½ t dried thyme
2 bay leaves
Preheat oven to 325 degrees.
Pat beef dry and sprinkle with garlic, salt and pepper. Dredge in flour and shakes off excess.
Heat bacon drippings in a Dutch oven on high heat. Add the coated steak and sear until browned on both sides, 6-8 minutes total. Remove the meat from the pan and reserve.
Add onions, carrots, and celery to the Dutch oven. Cook until the vegetables have softened, 5-10 minutes. Then add broth, tomato paste, basil, thyme and bay leaves.
Return the meat to the pan. Cover and bake 2 hours.
Serve by removing the meat to a platter. Season vegetables with salt and pepper to taste. Then spread vegetable mixture over the beef.