These braised steaks, referred to in England as smothered steak, are best made with beef bottom round or round steak. Do not buy pretenderized meatΓÇöit turns to mush. In fact, we do not recommend pounding the meat, as many traditional recipes suggest. Long, slow cooking will tenderize the most ornery slab of meat; pounding simply destroys the texture. Swiss steak is entirely unlike Salisbury steak, which is a broiled hamburger patty.
Preheat the oven to 325┬░F.
Pat dry:
2 pounds beef bottom round or beef round steak, 3/4 inch to 1 1/4 inches thick, excess fat trimmed
Sprinkle with:
1 teaspoon minced garlic
1/2 teaspoon salt
1/2 teaspoon ground black pepper
Cut the meat into serving pieces or leave the steak whole. Dredge in:
1/2 cup all-purpose flour
Shake off the excess. Heat in a large, deep ovenproof skillet or Dutch oven over high heat:
2 tablespoons vegetable oil or bacon drippings
Add the steak and sear until nicely browned on both sides, 6 to 8 minutes. Remove the meat from the pan and keep warm. Add:
1 cup diced onions
1 cup chopped carrots
1/2 cup diced celery
Reduce the heat and cover the pan. Cook, stirring occasionally, until the vegetables are softened but not browned, 5 to 10 minutes. Add:
1 cup beef stock or chicken stock
1/2 cup dry wine or beer (optional)
2 tablespoons tomato paste
1 1/2 teaspoons chopped fresh thyme, basil, or oregano, or 1/2 teaspoon dried thyme, basil or oregano
2 bay leaves
Return the meat to the pan. Cover and bake until the meat is tender, about 1 1/2 hours for individual steaks, or 2 to 2 1/2 hours for one large steak. Remove the meat to a warmed platter. Skim off the fat from the surface of the sauce. Season with:
