Swiss steak with mushrooms
1/2 cup olive oil
4 tablespoons (1/2 stick) butter
2 medium onions, diced
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2 cloves garlic, minced
2 1/2 pounds beef eye of round steak,
cut into 1/2-inch pieces
Salt and pepper to taste
Flour to coat meat
1/2 cup red wine
1 can (12 ounces) tomato paste
(Contadina is preferred)
1 package (8 ounces) button mushrooms, sliced
1 bay leaf
1 quart plus 1 cup beef stock
Makes about 6 servings.
In a large heavy skillet, combine olive oil and butter. Heat, then add onions and garlic and saute about 5 minutes. Remove onion and garlic from skillet and set aside.
Season meat with salt and pepper, then coat with flour and pound flour into meat with meat mallet. In the same skillet, brown meat on both sides, adding more oil if needed.
Add wine to skillet and stir. Add tomato paste and wisk into liquid until combined.
Add mushrooms, reserved onions and garlic, bay leaf and beef stock. Stir.
Cover, and simmer 45 to 60 minutes or until meat is fork tender. Adjust salt and pepper. Remove bay leaf and serve with fresh brussels sprouts with garlic and mashed potatoes.