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Instructions
If
using round steak cut into 4 portions and pound to tenderize. Into
a gallon plastic bag, place the flour and salt and the meat and
shake to coat. Save the flour. In a Dutch oven, brown the meat
portions and remove to a platter.
Chop the celery, carrot and onion in a food processor to small
chop. ( We use a mini processor and do each one separately)
Add the chopped veggies to the Dutch oven and cook to soften,
adding a bit more butter if needed. When veggies are slightly
softened add a couple tablespoons of the saved flour and stir to
cook off raw flour taste.
Add the stewed tomatoes, juice and all and snip them into smaller
pieces if needed with kitchen shears. Return the meat portions to
the Dutch oven and spoon most of the veggie/ tomato mixture over
the meat.
Cover the Dutch oven with a lid and braise in the oven at 325* for
2 hours. Meat should be tender and liquid thickened.
We serve with mashed potatoes and the gravy is wonderful that it
develops in the oven. Enjoy
Notes - We often use chuck or sirloin depending what's on sale.
They may need a longer time to become tender. What's called Swiss
or cube steak is just round that was run through a
tenderizing machine.
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