Smothered Swiss Steak with a Savory Tomato Based Gravy скачать в хорошем качестве

Smothered Swiss Steak with a Savory Tomato Based Gravy

Smothered Swiss Steak with a Savory Tomato Based Gravy Southern Country Living Merchandise Store: Use this link to buy shirts, stickers and other merchandise. https://southern-country-living.mysho... Smothered Swiss Steak 1/4 cup all-purpose flour 1/2 teaspoon salt 1/4 teaspoon ground black pepper 1 teaspoon granulated garlic 2 pounds cubed steak (cut into serving-size pieces if necessary) 1/4 cup vegetable oil (or other high-temperature cooking oil) 1 onion, diced 1 stalk celery, diced 1 green bell pepper, thinly sliced 8 ounces of mushrooms, sliced 2 cloves garlic, minced 3 tablespoons tomato paste 1 (15-ounce) can diced or stewed tomatoes 2 cups beef broth 1 tablespoon Worcestershire sauce 1 teaspoon sugar 1 pinch celery seed (optional) 2 tablespoons of water + 2 tablespoons cornstarch Instructions 1. Preheat oven to 325° F. In a large resealable plastic bag, combine flour, salt, pepper, and granulated garlic. Add steak, a few pieces at a time, and shake to coat. 2. On the stovetop, heat oil in a cast-iron Dutch oven (or other heavy, oven-safe pot) over medium-high heat. Brown steak in oil on both sides. Remove steaks to a plate. 3. To the same pot, add the onion, celery, bell pepper, and mushrooms. Turn the heat down to medium, and cook and stir for 6-7 minutes, or until vegetables are beginning to soften. If needed, add a little extra oil. Add garlic and tomato paste, and cook for 1 additional minute. 4. Stir in diced tomatoes, beef broth, Worcestershire sauce, sugar, and celery seed. Scrape the bottom of the pot with a spatula to release all of the flavorful bits. Return steaks to the pot, making sure they are covered by the gravy. 5. Cover and bake 1 1/2 to 2 hours, or until meat is tender. At this point, remove the pot from the oven and place it on the stovetop. Remove the steaks to a plate, leaving the gravy in the pot. * 6. In a small bowl, combine corn starch and water into a paste; stir into gravy. Bring to a boil over medium heat, stirring continuously, until gravy has thickened. Serve steaks with gravy, and mashed potatoes, egg noodles, or cooked white rice. We cooked ours in a covered skillet for one hour