Braised Beefsteak or Swiss Steak
- 2 1/2 pounds bottom-round of beef
- Salt and pepper
- 2 ounce shortening
- 2 medium-sized onions, sliced fine
- 1 carrot, sliced
- 1celery root, sliced
- Small piece of garlic, chopped
- 1 tablespoon flour dissolved in a little water
- 3 cups water
- 1 NO. 2 can tomato puree
- 1 teaspoon granulated sugar
Slice the beef in 4 even slices like a steak; season with pepper and salt and fry quickly in frying pan until brown on both sides. Melt the shortening in heavy cooking pot; add sliced vegetables and chopped garlic; cover pot and simmer for 5 minutes; add the dissolved flour and water and stir thoroughly; add tomato puree and sugar season to taste with pepper and salt; bring to boiling point; add the 4 pieces of bottom-round and steam or simmer over a slow fire for 1 1/2 to 2 hours. Place steaks on dish; add chopped parsley to gravy and pour atop the steaks. Serves 4.
Submitted by May 28, 2009
23 min
125 min
148 min