Now, how to cook it?
Chuck Roast o’ Love? No, I wasn’t in the mood.
Boardinghouse Steak? Mebbe, but that recipe needed some spicing up.
Yep, it could work, with just a few tweaks.
•1 cup Mischa’s Italian Dressing
•2 pounds round or chuck steak
•1/4 cup flour
•1 tsp Colman’s dry mustard
•1 tsp Seasoned Salt
•1/2 tsp Tellicherry pepper
•2 tbsp canola oil
•1 tbsp Worcestershire Sauce
•1 onion, diced (about 2 cups)
•2 jalapeños, sliced
•3 cups diced celery, including the leafy tops
•2 cups carrots, chopped
•2 cloves garlic, minced
1 tsp Sichuan peppercorns
•1 cup good vegetable stock
•1 can, 14-1/2 oz, diced tomatoes
•1 tbsp sugar
•1/4 tsp thyme
•1 sprig fresh rosemary
•1 tsp dried red and green bell pepper
•1 tsp dried parsley
•1 tbsp cornstarch
•1 tbsp water
•1/4 cup ketchup
What? I said a few tweaks, not a few ingredients. You want good, you gotta put in the effort; and besides, it all comes together in one pot with not much effort other than chopping and measuring, so give it a shot.
Place the chuck steak in a bowl with the cup of Mischa’s (or any Italian dressing), flip to coat well, then cover and stash it in the fridge for a few hours. I did about 3.
Stir the flour together with the Colman’s, seasoned salt, and Tellicherry pepper in a flat bottomed bowl.
Heat the canola oil in an oven-safe pan over a medium-high flame and brown the steak 3 minutes on each side. Remove to a platter, scrape up any crusty bits on the bottom of the pan and add the onion, celery, jalapeños, carrot, Sichuan peppercorns, and the garlic, then sauté for about 4 minutes, just until the veggies are nicely aromatic and the onions translucent.
Cover and pop into a 350º oven for about 90 minutes.
Remove the now nicely braised, tender, and tasty steak from the pot and keep warm in a covered dish.
Place over medium heat and simmer to thicken.
We had ours with tots, but the gravy would’ve worked a treat with egg noodles or rice as well, and for leftovers?
Nothin’ Swiss about THIS steak.