Swiss Steak With Mushrooms and Red Wine
- 1 thick chuck steak (about 4 pounds), bone in, or a 2- to 3-pound piece of round steak
- 1 clove garlic
- Flour seasoned with salt and pepper (1/2 teaspoon salt and 1/4 teaspoon pepper per half-cup of flour)
- 1/4 cup olive oil or bacon fat
- 1 large Spanish onion, chopped
- 1 12-ounce package fresh mushrooms, sliced thick
- 1/2 cup tomato puree
- 1/4 cup Cognac
- 1 cup red wine
- 1 cup chicken (or other) stock
- 1/2 teaspoon thyme
- 1/2 teaspoon savory
- 1/2 teaspoon marjoram
- 1 bay leaf
- Salt and pepper as desired
- Rub the steak all over with the garlic clove.
- Using a tenderizing mallet, the back edge of a cleaver or the edge of a heavy plate, pound into both sides of the steak as much of the seasoned flour as it will hold.
- Heat the oil in a large skillet, brown the steak on both sides and remove to a suitable covered baking dish.
- Pre-heat oven to 300 degrees.
- Add onion to the skillet and cook, stirring often, until lightly browned.
- Add mushrooms and cook, stirring, until lightly browned.
- Add tomato puree, Cognac, wine, stock, thyme, savory, marjoram, bay leaf, salt and pepper, and bring to a boil.
- Pour mixture over steak, cover and bake 2 hours or until very tender.
- Carefully remove steak to a deep serving platter.
- Skim surface fat from the sauce in the baking dish, check seasonings and pour around steak.
- Pass any extra sauce at the table.
- Serve with mashed potatoes.
chuck steak, clove garlic, flour, olive oil, spanish onion, fresh mushrooms, tomato puree, cognac, red wine, chicken, thyme, savory, marjoram, bay leaf, salt
Taken from cooking.nytimes.com/recipes/2424 (may not work)