This Swiss Steak is FLAVOR BOMB of Goodness

Cut the top round steak into four 8-ounce pieces or eight 4-ounce pieces.

Pound the steak in a plastic zip bag until about a quarter to a third inch thick.

Season both sides of the steak with coarse salt and fresh cracked black pepper.

Slice two large yellow onions in half, remove the peel, and julienne them about half an inch thick.

Cut five ribs of celery on a slight bias about half to three-quarters of an inch thick.

Peel and slice two medium-sized carrots on a bias about half to three-quarters of an inch thick.

Smash and mince four garlic cloves.

Dredge the seasoned steak in one cup of all-purpose flour, ensuring it is fully coated.

Heat three tablespoons of olive oil in a six quart Rondo pot over high heat until lightly smoking.

Add the steak to the pot, reduce heat to medium, and cook for 3-4 minutes until browned on one side, then flip and cook for another 3-4 minutes until browned on the other side.

Remove the steak and set aside on a plate.

Add the sliced onions to the pot, reduce heat to low, and caramelize for 25-30 minutes, scraping the fond from the bottom.

Add the celery and carrots to the onions, season with salt, and sauté for 3-4 minutes until slightly browned.

Add the minced garlic and sauté for 30-45 seconds until fragrant.

Glaze the vegetables with 1.5 cups of beef stock, scraping the bottom to release fond.

Add 28 ounces of whole peeled San Marzano tomatoes, squeezing them in to break them up.

Season with 1 tablespoon of Worcestershire sauce, coarse salt, and black pepper, and mix well.

Return the steak to the pot, ensuring it is mostly submerged in the liquid, cover with a lid, and simmer on low for about 2 hours until fork tender.

Equipment Needed

Allergens