SWISS STEAK

Ingredients

• 2 lbs. backside spherical or pinnacle spherical steak pounded half of inch thick
• Kosher salt and clean floor black pepper
• ½ cup all reason flour
• 2-3 tablespoons vegetable oil
• 1 onion sliced half of moon
• 3 carrots peeled and reduce in 1 inch chunks
• 3 cloves garlic minced
• 2 tablespoons tomato paste
• 2 cups low sodium pork broth
• 2 14.5 ounce cans diced tomatoes
• 1 tablespoon Worcestershire Sauce
• 1 teaspoon marjoram
• ½ teaspoon dried thyme
• ¼ teaspoon paprika

Instructions

Tenderize the spherical steak with a meat mallet.
Generously salt and pepper on each facets of the beef. Add the flour to a shallow bowl and dredge the pork in it. Shake off any extra flour.
Heat 1 half tablespoons vegetable oil in a Dutch Oven or heavy inventory pot over medium-high warmness and brown the meat on each sides. Remove the meat to a plate.
Heat the ultimate vegetable oil in the pot over medium heat. Add the onion and carrots and cook dinner till the onions are gentle about 5-7 minutes. Reduce the warmness to low and add the garlic, cooking for 1 minute whilst stirring constantly.
Add the tomato paste, pork broth, diced tomatoes, Worcestershire sauce, marjoram, thyme, paprika, and the browned beef. Gently scrape the backside of the pot to dispose of the brown bits. Cover the pot and vicinity in the oven at 350 ranges for two hours or till the meat is very tender.
Season with kosher salt and clean floor black pepper to taste. If desired, serve over mashed potatoes, white rice, or egg noodles with the meat and sauce ladled over the top.

Notes

Use a meat mallet to tenderize your spherical steak. Cover the spherical steak with plastic and beat the spherical steak to about a half of inch thick.
You can make this recipe in a Dutch oven, inventory pot, ovenproof skillet, or casserole dish. Just cowl it with aluminum foil if the vessel does no longer have an ovenproof lid earlier than setting in the oven.
Peel the carrots so they have that stunning vivid orange color.
I like to use hearth roasted tomatoes however diced tomatoes work nicely too.
Dried oregano might also be substituted for dried marjoram. I like marjoram due to the fact it is a little sweeter, much less pungent, and average extra subtle.
Store leftovers in an hermetic container for up to three days. Reheat in the microwave at decreased power.
Freeze in a sturdy freezer container for up to three months. Defrost in the fridge overnight.

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