Sunday, December 8, 2013

Swiss Steak

2 1/2 pounds beef, cut into 1" cubes
1 tablespoon bacon grease, or coconut oil
1 large onion, sliced
1 large bell pepper, sliced, optional
2 cups beef stock
2 cloves garlic, minced
32 ounces crushed tomatoes
32 ounces diced tomatoes, petit
3 tablespoons worcestershire sauce
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon black pepper

1. In a dutch oven or large pan, sear the beef in the oil in batches.  Do not over crowd the pan.  Set                   aside.

2. Saute the onion and pepper in the same pan for a couple of minutes.  Set aside.

3. Pour stock into pan to deglaze, stirring bottom.  Simmer a few minutes to reduce.

4. Add, garlic, tomatoes, vegetables, Worcestershire sauce, seasonings, and beef.

5. At this point, There are several ways to finish the dish.  You can simmer on low on the stove top till the         meat is tender, bake in a low oven for a couple of hours, or plop it all into the slow cooker on low for           4-6 hours.

Servings: 8

Chuck or sirloin for this dish is best, but other cuts will work.  I use up to 3 1/2 lbs of meat for this recipe.

Sometimes I cut up an entire arm roast or anything that can be used as "stew meat."  You can certainly use venison.

Traditionally, this is thickened with a dusting of flour on the beef, but I do not use it.  We've found it is just fine as it is, but it could be thickened with an alternative thickener if desired.

This is great served over baked spaghetti squash or sweet potatoes.

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