Love this take on Swiss Steak.
I needed to use up some of the "many peppers" my dad bagged up for me, last
time I was out at their place. In fact, the next recipe I'm gonna post uses peppers too,
but that's ok, cause I love cooking with peppers. Not so much with green peppers,
they're my least favorite, but pretty much all others.
The steak in this turned out fork tender and the sauce was rich with flavor and totally delicious. And I wanted to mention that, the Fresno peppers didn't make this spicy at all, so if you had a hankering for a little heat, don't seed one of them, or both of them. It's up to you.
2 lbs bottom round steak, cut into 8 pieces
2 tbsp oil, plus
1/3 cup flour
1/2 tsp salt
1/4 tsp seasoning salt
1/4 tsp pepper
1 large onion, cut in 1/2 and sliced
2 large red peppers )or peppers of choice), cut into 2” strips
2 fresno peppers, seeded, deveined and thinly sliced
4 cloves garlic, minced
Pinch of salt and pepper
1/4 cup red wine
1 28oz can whole tomatoes, broken up
1 14.5oz Italian stewed tomatoes
1 cup beef broth, low sodium
1 tbsp Worcestershire
1 tbsp Italian seasoning
1 large bay leaf
Heat 1 tbsp of oil in a Dutch oven.
Mix together flour, salts and pepper; rub into steaks on both sides. In 2 batches, brown steak on both sides using remaining tbsp. of oil for the second batch, and remove to a plate; set aside.
Add more oil to pan if necessary and sauté onion and peppers with a pinch of salt and pepper until softened; add garlic and stir. Deglaze pan with wine, stirring up bits from bottom; add tomatoes and remaining ingredients including steak. Bring to a boil, reduce heat, cover and simmer 2 hours. Off-set the lid for the last hour of cooking time to help thicken sauce. Taste for seasoning adding salt and pepper, if desired.
Serve over brown rice, polenta or mashed potatoes.