Swiss Steak Recipe
Ingredients
| 3/4 kg / 1 1/2 lb. chuck steak, 2.5 cm./1 in. thick, cut into 8 pieces | ||
| 38 g / 1 1/2 oz. flour | ||
| 38 g / 1 1/2 oz. lard | ||
| Onions | 2 , sliced | |
| Celery stalks | 2 , chopped | |
| 1 x 200 g / 8 oz. can tomatoes | ||
| Tomato puree | 2 Teaspoon | |
| Worcestershire sauce | 1/2 Teaspoon | |
| 125 ml / 1/4 pint water | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
GETTING READY
1) Preheat oven.
MAKING
2) Take seasoned flour and coat the meat well with it.
3) Heat oil in pan and brown the meat. Shift the contents to a casserole.
4) To the oil add onions and celery and fry till it changes colour.
5) Mix in the vegetables and all the remaining ingredients to the meat.
6) Seal the pan with a lid and braise at 170°C, 325°F, Gas Mark 3, for 2 1/2 hours till the meat is completely cooked.
SERVING
7) Serve hot.
TIPS
Store the content an airtight container for future use. To thaw and serve, transfer the content to a nonstick container, cover and cook in preheated oven at 170°C, 325°F, Gas Mark 3 for 45 minutes. Stir occasionally to avoid burning.
1) Preheat oven.
MAKING
2) Take seasoned flour and coat the meat well with it.
3) Heat oil in pan and brown the meat. Shift the contents to a casserole.
4) To the oil add onions and celery and fry till it changes colour.
5) Mix in the vegetables and all the remaining ingredients to the meat.
6) Seal the pan with a lid and braise at 170°C, 325°F, Gas Mark 3, for 2 1/2 hours till the meat is completely cooked.
SERVING
7) Serve hot.
TIPS
Store the content an airtight container for future use. To thaw and serve, transfer the content to a nonstick container, cover and cook in preheated oven at 170°C, 325°F, Gas Mark 3 for 45 minutes. Stir occasionally to avoid burning.
Chef
