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Gigi's Swiss Steak



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Gigi's Swiss Steak

1/2 cup flour, plus extra
A 3-pound boneless beef chuck steak,
about 1 1/2 to 2 inches thick
Salt and pepper
2 tablespoons canola or olive oil
1 onion, minced
1 large carrot, minced
1 stalk celery, minced
A 1-pound can of tomatoes,
finely diced, with juice
1 cup beef stock or broth
(additional if necessary)
1 bay leaf
1/2 teaspoon dried thyme, crumbled
Salt and pepper
Onion and bell pepper rings - as many
as you like (We like lots!)

Sprinkle cutting board with 1/4 cup flour and top it with the chuck steak. Season the meat well with salt and pepper. Sprinkle another 1/4 cup flour
over the beef. Pound the flour into meat, turning it over frequently and
sprinkling with more flour for 5 to 10 minutes or until meat cannot absorb
any more flour. Shake off any excess flour.
In a large casserole heat the oil. Add beef and brown it 6 to 8 minutes
on each side. Transfer beef with tongs to a plate. To the casserole add
the onion, carrot and celery. Cook vegetables, covered, over moderately
low heat, stirring occasionally, 3 minutes, or until softened. Add beef, tomatoes, beef broth, bay leaf, thyme, and salt and pepper to taste.
Top meat with a generous amount of onion and bell pepper rings.
Bring liquid to boil. Braise the beef, covered, in a preheated 300-degree
F. oven for 2 hours or until fork tender. Transfer steak to platter and
keep warm, covered loosely.
Discard bay leaf and purée sauce. Thin it if necessary with beef broth. Season with salt and pepper if necessary, and heat sauce. Serve steak
cut across the grain, napped with sauce. Serve with mashed potatoes
and a large green salad.

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