Grandma's Recipe for: SWISS STEAK!

Heat a dutch oven over medium heat and add 2 tablespoons of bacon grease.

Cut a bottom round roast into 4 cutlets about half an inch thick and season with salt and black pepper.

Dredge each cutlet in flour and pound the flour into the meat using a blunt object.

Sear the cutlets in the dutch oven for about 4 minutes per side until browned, cooking in batches if necessary.

Add 1 cup of chopped onion and 1 cup of chopped carrot to the pot and cook for 5 to 10 minutes until softened.

Add 3 cloves of minced garlic and cook until aromatic.

Add 28 ounces of whole tomatoes (drained and squished), 2 tablespoons of tomato paste, 2 tablespoons of fresh thyme, and 1 teaspoon of dried oregano to the pot.

Pour in beef stock and nestle the steaks into the sauce.

Cover the pot and braise in an oven preheated to 325 degrees Fahrenheit for 1 hour and 25 minutes.

Before serving, stir in 1 teaspoon of salt and 1/2 teaspoon of black pepper.

Equipment Needed

Allergens