SWISS STEAK WITH EGG NOODLES RECIPE - (5/5)
Provided by MiMaRee
Number Of Ingredients 15
Steps:
- 1. Preheat oven to 300°F. 2. Pat dry the chunk of meat with paper towels - important as the salt and pepper won't stick to the meat if it is not dry and you won't be able to get a good sear on it. Be very generous with your salt and freshly ground black pepper. Make sure the meat is covered. Put your flour in a large bowl and roll the entire piece of meat in the flour to coat it. Take the meat out of the bowl, place it on your cutting board and LITERALLY pound the flour left in the bowl INTO the meat. Yes, it may sound strange but this is Swiss Steak! Good Swiss Steak is dependent on this rather large amount of flour cooking for hours and absorbing the fat from the meat as it renders itself in the oven for approximately 3 hours or so. 3. Place the oil and butter or bacon fat in a heated large Dutch oven or any baking pan you have with a cover that fits well. Put your sliced onions into the hot pot and slowly cook until caramelized, about 6-8 minutes. Salt and pepper the onions. During the last few minutes add the garlic. Cook another 2 minutes. Transfer onion mixture to bowl and set aside. 4. Using same pot, add a little more olive oil and place on high heat. When hot, lower the meat into the pot carefully to brown (don't splash yourself with the hot fat). Don't move the meat until you are sure the first side is brown and has developed a crust, about 8-10 minutes. With tongs, flip over the meat. Again lower meat gently and brown this side, another 6-8 minutes. You may have to regulate the heat turning it down a tad. You don't want to blacken the flour, just a deep golden brown. 5. Add the onions on top of the beef. Immediately deglaze with a cup of sherry around the perimeter of the pan so as not to "wash away" all the seasoning and maintain crust. Add 1 more cup of water around the perimeter, but do not cover the meat. The liquid should only come half way up to the top of the meat. And if there was any flour left in your first bowl, just throw it in. Add the tomato paste and a teaspoon (or to taste) of canned chipotle, again around the perimeter. Lastly add the tomato halves on top. 6. Place cover on the pot and put into oven. Slowly braise for at least 2- 3 hours, checking your liquid level and whether you can easily pierce the meat with a skewer. 7. Transfer to a heated platter spoon the remaining sauce from the pan over the meat. Garnish with chopped parsley and celery leaves. Serve immediately with seasoned egg noodles.
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Jas Taare
[email protected]This is a great recipe for a hearty and comforting meal. The meat is tender and flavorful, and the sauce is rich and creamy. I highly recommend this recipe!
Yaa Lynn
[email protected]This recipe is a bit time-consuming, but it's worth the effort. The meat is so tender and flavorful, and the egg noodles are the perfect accompaniment. I highly recommend this recipe!
Bonita Boman
[email protected]I'm not a big fan of Swiss steak, but I decided to give this recipe a try. I was pleasantly surprised! The meat was tender and flavorful, and the sauce was rich and creamy. I'll definitely be making this again.
Judy Macafee
[email protected]This is my go-to recipe for Swiss steak. It's always a crowd-pleaser. The meat is so tender and juicy, and the sauce is rich and flavorful. I highly recommend this recipe!
Bijoy Gosh
[email protected]I've made this recipe several times, and it's always a hit. The meat is fall-apart tender, and the sauce is rich and flavorful. I love serving it over mashed potatoes or egg noodles.
Marie Thelusmond
[email protected]This is a great recipe for a hearty and comforting meal. The meat is tender and flavorful, and the sauce is rich and creamy. I highly recommend this recipe!
Natachi Burns Prairie
[email protected]I'm not a big fan of Swiss steak, but I decided to give this recipe a try. I was pleasantly surprised! The meat was tender and flavorful, and the sauce was rich and creamy. I'll definitely be making this again.
Tina Ponga
[email protected]This recipe is easy to follow and the results are delicious. The meat is tender and flavorful, and the sauce is rich and creamy. I highly recommend this recipe!
Grg Youngjae
[email protected]I've made this recipe several times, and it's always a hit. The meat is fall-apart tender, and the sauce is rich and flavorful. I love serving it over mashed potatoes or egg noodles.
Brenda Kilpatrick
[email protected]This is my go-to recipe for Swiss steak. It's always a crowd-pleaser. The meat is so tender and juicy, and the sauce is rich and flavorful. I highly recommend this recipe!
Edward Hamahuwa
[email protected]I made this recipe for a potluck, and it was a huge hit. Everyone loved the tender meat and flavorful sauce. I'll definitely be making this again.
Modhusudon Dotto
[email protected]This recipe is a bit time-consuming, but it's worth the effort. The meat is so tender and flavorful, and the egg noodles are the perfect accompaniment. I highly recommend this recipe!
Kinley Hammond
[email protected]I'm not a big fan of Swiss steak, but I decided to give this recipe a try. I was pleasantly surprised! The meat was tender and flavorful, and the sauce was rich and creamy. I'll definitely be making this again.
emmy Lamba
[email protected]This was my first time making Swiss steak, and it turned out great! I followed the recipe exactly, and the meat was fall-apart tender. I served it over mashed potatoes, and it was a delicious and hearty meal.
Chirrie Shazzie
[email protected]I've been making this Swiss steak recipe for years, and it's always a hit. The secret is in the slow cooking - it really allows the flavors to develop.
Mahar Ansar
[email protected]This Swiss steak recipe is a keeper! The meat was so tender and flavorful, and the egg noodles were the perfect accompaniment. I'll definitely be making this again.