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I made this classic dish tonight and it was really tasty. It's always surprising how delicious just a few ingredients and long braising makes a dish. I especially like the sauce and I am usually NOT a fan of tomato based sauces but this one didn't taste heavy at all.
I did it with what I had on hand so the below isn't exactly Swiss steaks but close to it. lol
5 cubed steaks OR steaks pounded till about 1/4 inch thick, salt/peppered each side
Flour
1/2 cup of Chinese celery, chopped (again what I had on hand)
1/2 cup of carrots, chopped
4 cloves of garlic, chopped
1 onion, chopped
Red wine to deglaze pan, about a cup
14.5 oz Can of diced tomatoes (it's what I had on hand)
In a heavy French oven, add enough oil to coat bottom. Flour each steak and brown on both sides for a few minutes. Remove set aside. In the drippings add rest of ingredients except wine/tomatoes. Saute for a few minutes, then add wine to deglaze pan and scrape it any stuck bits. (the flavor bits!) Let it reduce for a few minutes. Add everything from can of diced tomatoes. Stir, place browned steaks back in an even layer and spoon sauce over steaks. Cover and place in oven at 325 for an hour and half. Salt/pepper to taste just before serving with your choice of side dishes. I saw recipes where they added cheese but I didn't.
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