In honor of the arrival of Albert Einstein in 1932, we had an 'All Swiss' day, and while Swiss steak does not originate from Switzerland, it does make a tasty addition to today's repertoire, and when its is paired up with these herb egg noodles, Das ist gud eats, ja?
Ingredients
• 2 pounds beef bottom round, trimmed of excess fat
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 3/4 cup all-purpose flour
• 1/4 cup vegetable oil or bacon drippings
• 1 large onion, thinly sliced
• 2 cloves garlic, minced
• 2 stalks celery, chopped
• 1 tablespoon tomato paste
• 1 (14.5-ounce) can diced tomatoes
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1 tablespoon Worcestershire sauce
• 1 1/2 cups beef broth
Directions
Preheat the oven to 325 degrees F.
Cut the meat with the grain into 1/2-inch thick slices and season on both sides with the salt and pepper. Place the flour into a pie pan. Dredge the pieces of meat on both sides in the flour mixture. Tenderize the meat using a needling device, until each slice is 1/4-inch thick. Dredge the slices on both sides once more and set aside.
Add enough of the bacon drippings or vegetable oil to just cover the bottom of a 4 to 5-quart Dutch oven set over medium-high heat. Once the oil begins to shimmer, add the steaks to the pan, being careful not to overcrowd. Cook until golden brown on both sides, approximately 2 minutes per side. Remove the steaks to a plate and repeat until all of the steaks have been browned.
Remove the last steaks from the pot and add the onions, garlic, and celery. Saute for 1 to 2 minutes. Add the tomato paste and stir to combine. Next add the tomatoes, paprika, oregano, Worcestershire sauce and beef broth and stir to combine. Return the meat to the pot, submerging it in the liquid. Cover the pot and place it in the oven on the middle rack. Cook for 1 1/2 to 2 hours or until the meat is tender and falling apart.
Herbed Egg Noodles
Ingredients
• 8 ounces wide egg noodles
• 5 tablespoons unsalted butter
• Salt
• 1/4 cup fresh parsley, minced or 2 tablespoons chives or basil, minced
Directions
Bring a stockpot of water to a boil. Drop in the noodles and cook, stirring frequently, until al dente, about 5 to 7 minutes.
Melt the butter.
Drain the noodles in a colander and return to the pot. Add the, butter, salt and parsley and toss.
Serve immediately.
Ingredients
• 2 pounds beef bottom round, trimmed of excess fat
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 3/4 cup all-purpose flour
• 1/4 cup vegetable oil or bacon drippings
• 1 large onion, thinly sliced
• 2 cloves garlic, minced
• 2 stalks celery, chopped
• 1 tablespoon tomato paste
• 1 (14.5-ounce) can diced tomatoes
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1 tablespoon Worcestershire sauce
• 1 1/2 cups beef broth
Directions
Preheat the oven to 325 degrees F.
Cut the meat with the grain into 1/2-inch thick slices and season on both sides with the salt and pepper. Place the flour into a pie pan. Dredge the pieces of meat on both sides in the flour mixture. Tenderize the meat using a needling device, until each slice is 1/4-inch thick. Dredge the slices on both sides once more and set aside.
Add enough of the bacon drippings or vegetable oil to just cover the bottom of a 4 to 5-quart Dutch oven set over medium-high heat. Once the oil begins to shimmer, add the steaks to the pan, being careful not to overcrowd. Cook until golden brown on both sides, approximately 2 minutes per side. Remove the steaks to a plate and repeat until all of the steaks have been browned.
Remove the last steaks from the pot and add the onions, garlic, and celery. Saute for 1 to 2 minutes. Add the tomato paste and stir to combine. Next add the tomatoes, paprika, oregano, Worcestershire sauce and beef broth and stir to combine. Return the meat to the pot, submerging it in the liquid. Cover the pot and place it in the oven on the middle rack. Cook for 1 1/2 to 2 hours or until the meat is tender and falling apart.
Herbed Egg Noodles
Ingredients
• 8 ounces wide egg noodles
• 5 tablespoons unsalted butter
• Salt
• 1/4 cup fresh parsley, minced or 2 tablespoons chives or basil, minced
Directions
Bring a stockpot of water to a boil. Drop in the noodles and cook, stirring frequently, until al dente, about 5 to 7 minutes.
Melt the butter.
Drain the noodles in a colander and return to the pot. Add the, butter, salt and parsley and toss.
Serve immediately.
