Swiss Steak

My husband’s favorite meal is Swiss Steak.  I have never made this meal for him...until Monday night.  While growing up his grandmother made it for him on birthdays and special occasions, and likely just about any time he asked.  We’ve been together 14 years and during that time I’ve showed him many different recipes.  With each one I was sure he would say, “YES!!!, try this one – it sounds just like what I grew up with”.  He has never said that.  It has occurred to me many times just to make “The Joy of Cooking” version and see what he thinks.  So, with two pieces of steak still in the freezer from our CSA beef share, I did just that on Monday night.  It was DELICIOUS and my husband thought so too, BUT it apparently was NOT Swiss Steak.  
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.
 
Swiss Steak
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.