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.
I love cooking with peppers. They add such a wonderful flavor to dishes.
The steak in this turned out fork tender and the
sauce was rich with flavor and totally delicious.
I used Fresno peppers (jalapeno will work), which I seeded, and it didn't
make it spicy at all. If you have a hankering for a little heat, don't seed
one of them, or both of them. It's up to you.
Linked with Foodie Friday and Weekend Potluck.
2 lbs bottom round steak, cut into 8 pieces
1 large onion, cut in 1/2 and sliced
2 large red peppers (or peppers of choice), cut into 2”
2 fresno peppers, seeded, deveined and thinly sliced
1 28oz can whole tomatoes, broken up
1 14.5oz Italian stewed tomatoes
1 cup beef broth, low sodium
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.
Labels: bottom round steak, main courses, peppers, swiss italian steak, swiss steak