Seriously.
Swiss Steak?
Yep. And, you know what?
This is pretty darned tasty!
Of course, my Swiss Steak has a bit more seasoning than your mama’s Swiss Steak probably did; beginning with a nicely spiced seasoned flour and ending up with a finishing touch of sherry vinegar, but, there is another secret…
This kinda cool tenderizer tool! 4 dozen blades punch through the meat and break down the tough bits (technical talk), giving you a better piece o’ meat.
So, cast your childhood unpleasant dinner memories aside, and try this Swiss Steak.
INGREDIENTS
Seasoned flour:
•1 cup flour
•2 tsp paprika
•1 tsp garlic powder
•1 tsp 21 Seasoning Salute (available at Trader Joe’s)
•1 tsp celery salt
•1 tsp black pepper
•1/2 tsp Aleppo pepper
•1 tsp dry mustard
•1/4 tsp salt
•1/2 tsp curry powder
Steaks:
•Unsalted butter
•Cooking oil
•14 oz can diced tomatoes
•1 tbsp Worcestershire sauce
•2 tbsp Sherry Peppers Sauce*
•1 red bell pepper, diced
•1 sweet onion, diced
•4 cloves garlic, minced
•8 oz sliced ‘shrooms
•1 tsp dried thyme
•1 tsp dried parsley
•1-1/2 lb round steaks
•1/2 tsp sea salt
•1 tsp black pepper
•1 tbsp butter
•1 tbsp oil
•1 tbsp Sherry Vinegar
•2 tbsp heavy cream
*No Sherry Peppers Sauce? No Problem! Simply add a bit of decent sherry (none of that “cooking” stuff) and a dash or three of your fave hot sauce, to taste.
Tenderize your round steaks, then whisk the seasoned flour ingredients together in a shallow bowl and dredge the steaks in the flour.
Melt a tablespoon of butter in a large pan over medium heat, then add the steaks and cook for a couple of minutes per side, just until both sides are nicely browned. Remove the steaks and set aside.
Melt another tablespoon of butter with one tablespoon of oil in the pan.
Add the onion & pepper and cook for five minutes.
Stir in ‘shrooms and one tbsp Sherry Peppers Sauce, cook for ten minutes, until the veggies are tender and any liquid has been mostly cooked off.
Add the veggies to a slow cooker with the tomatoes and seasonings.
Add the browned steaks, pushing down into the sauce, then cover and cook on high for five hours, or on low for eight hours.
About on hour before serving, stir in the heavy cream and one tablespoon each sherry vinegar and Sherry Peppers Sauce.
Serve as you will. This recipe is made for rice or noodles, but we split a baked potato that evening, and thought it a fine dinner with French peas on the side.