An easy formula for Swiss steak with tomatoes and mushrooms, burnt in one pot on the stove. Low carb, keto, and protein free.
Swiss steak refers to tenderised, seasoned beef that’s cooked during a pot of tomatoes, mushrooms, and different vegetables. Some additionally decision it “smothered cut,” particularly if they’re from the South.
But why is it referred to as Swiss Steak? Contrary to what one may assume, Swiss steak doesn’t originate from European nation. The “Swiss” a part of the name comes from “swissing” the meat, that may be a tenderizing technique wherever meat is pounded or rolled.
The flavors in Swiss steak area unit fantastic. because of the long boiling, the liquid within the pot reduces to associate degree intensely flavourous sauce with a fashionable style of tomatoes, carrots, and mushrooms. The spices accustomed season the meat add a pleasant kick. and also the beef is fall-apart-tender.
Ingredients :
- 2 pounds beef round cut
- 1/2 cup diced onions (1/4-1/2 onion)
- 1/2 cup diced carrots (1-2 carrots)
- 1/2 cup diced celery (1-2 stalks)
- 14.5 ounce can diced tomatoes
- 2 tablespoons olive oil
- 1 tablespoon worcestershire sauce
- 1 tablespoon chopped fresh parsley
- 8 ounces cremini mushrooms sliced
- 3 cloves garlic minced
Dry seasonings :
- 1 1/2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
Instructions :
- Trim the beef of any excess fat, and cut into round slices about 1/2 inch thick. Pat dry with paper towels. In a small bowl, combine all dry seasonings and stir to mix well. Add sliced beef and all seasonings to a resealable bag. Toss until the beef is well-coated.
- Heat olive oil in a 4 quart or larger dutch oven or pot over medium to medium-high heat for a few minutes until hot. Working in 2 batches: add beef slices in a single layer and brown for about a minute, flip to brown the other side, then transfer to a large bowl.
- Add onions, carrots, celery, and garlic to the pot. Cook for a few minutes until aromatic, stirring frequently.
- Add diced tomatoes (including liquid in the can), Worcestershire sauce, and 2/3 cup water. Stir together until well-mixed. Return the beef slices and any bowl drippings to the pot, snugly arranging the beef on top of the vegetables. Evenly distribute mushrooms on top.
- Cover with a tightly fitting lid. Cook over medium-low heat for 2 hours, or until the beef is very tender and nearly falling apart.
- Uncover and turn off the heat. Transfer only the beef slices onto serving plates. Stir together the vegetables and sauce in the pot, scraping up any brown bits stuck to the bottom, and spoon them over the beef. Top with parsley and serve.
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