STEAK IN A DUTCH OVEN RECIPES
DUTCH OVEN STEAK DINNER
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Total Time 2 hours
Prep Time 30 minutes
Yield 6
Number Of Ingredients 9
Steps:
- "Cut the steak into pieces and brown in a 12 inch Dutch Oven with a small amount of oil. Drain off excess oil and add sliced carrots, celery, onion and potatoes cut into chunks. Mix the tomato juice, salt sugar and tapioca and pour over the meat and vegetables. Bake over medium coals for approx. 1 1/2 hour or until the meat is tender From the files of Al Rice, North Pole Alaska. Feb 1994 "
Nutrition Facts : Calories 485 calories, FatContent 9.30825908655556 g, CarbohydrateContent 62.1994344474871 g, CholesterolContent 89.2064994333333 mg, FiberContent 7.48661122354534 g, ProteinContent 37.921244347 g, SaturatedFatContent 3.36976320992222 g, ServingSize 1 1 Serving (561g), SodiumContent 353.854848822222 mg, SugarContent 54.7128232239418 g, TransFatContent 1.72279944632223 g
SIMPLE SWISS STEAK IN A DUTCH OVEN | ALLRECIPES
All these years I've thought Swiss steak was from Switzerland! It's not. Swiss is the treatment of the steak. It's the process of rolling or pounding the tough cut to make it tender. I've kept the “Swissing” technique and added my own flavors. It's pretty simple. The hardest part is cutting the veggies. You can't beat a long braise to make meat--cut-with-a-fork tender. Feel free to add your own twist! Serve it over egg noodles and with a crusty loaf of bread.
Provided by FrackFamily5 CA—>CT
Categories Meat and Poultry Beef Steaks
Total Time 2 hours 35 minutes
Prep Time 20 minutes
Cook Time 2 hours 15 minutes
Yield 8 servings
Number Of Ingredients 12
Steps:
- Cut London broil into 2-inch cubes and spread out on a cutting board. Combine flour, seasoned salt, and 1/2 teaspoon pepper in a small bowl; sprinkle over meat. Toss to coat.
- Place a sheet of plastic wrap over the steak and gently, but firmly, pound the steak with a mallet or the back of a soup ladle.
- Heat oil in a large Dutch oven or pot over medium-high heat. Cook and stir meat until browned, about 10 minutes. Season with salt and pepper. Add diced tomatoes with juice, beef stock, celery, onions, carrots, and bell pepper. Mix well and bring to a boil.
- Cover and reduce heat to low. Simmer, covered, for 1 hour, stirring occasionally. Crack the lid of the pot about 1/2 inch to let the steam escape. Continue to simmer until beef is tender, about 1 hour more.
Nutrition Facts : Calories 332.7 calories, CarbohydrateContent 14.9 g, CholesterolContent 102 mg, FatContent 9.4 g, FiberContent 2.6 g, ProteinContent 43.8 g, SaturatedFatContent 2.5 g, SodiumContent 308.3 mg, SugarContent 5.3 g
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