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

1. Rub the steak all over with the garlic clove.
2. 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.
3. Heat the oil in a large skillet, brown the steak on both sides and remove to a suitable covered baking dish.
4. Pre-heat oven to 300 degrees.
5. Add onion to the skillet and cook, stirring often, until lightly browned.
6. Add mushrooms and cook, stirring, until lightly browned.
7. Add tomato puree, Cognac, wine, stock, thyme, savory, marjoram, bay leaf, salt and pepper, and bring to a boil.
8. Pour mixture over steak, cover and bake 2 hours or until very tender.
9. Carefully remove steak to a deep serving platter.
10. Skim surface fat from the sauce in the baking dish, check seasonings and pour around steak.
11. Pass any extra sauce at the table.
12. 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)