Some days I feel like cooking a gourmet dinner. Other days all I want is a big old salad with meat and cheese and a horribly caloric dressing. Oh, and don’t forget the croutons. Then, there are the times like a couple of days ago when all I wanted was a savory and comforting dish that went well with potatoes.  Kind of a modified meat and potatoes day.

So I thought of Swiss steak. And sure enough I have a couple of great recipes for Swiss steak on this site that I always enjoy. (Swiss Steak with Mushrooms and Swiss Steak with Cheddar Cheese Polenta.) But I didn’t happen to have any fresh mushrooms on hand, and I had two lovely Yukon Gold potatoes I really needed to use before the peels turned green and the potatoes started to think about reproducing themselves. (Sprouting.) So cheddar cheese polenta was out. And of course, I’m always game to try new and interesting looking recipes. So to the internet I proceeded.

And I found the bones for this recipe on the tasteandtellblog.com site. I changed the ingredients somewhat and the manner in which the meat was cooked, then proceeded from there. I simply turned a stove top recipe into an oven braise. Let me explain.

First of all, I like to braise meat. Braising is a combination cooking method; combining the dry-heat method of searing the meat to begin with and then cooking the meat until tender with the moist heat of a long and gentle simmer in liquid. And frankly, whenever possible, I braise meat in the oven. (Stove top braises make more work for me because then I am always checking the pot, stirring the liquid, and even tasting the sauce.) So using the oven is definitely my preferred braising method.

Really, all you are doing in a braise, is taking a tough cut of meat, adding a few flavorful ingredients, and gently cooking the entire mess in liquid until all of the ingredients are magically transformed into a tender, succulent, delicious masterpiece. (I bet that got your attention! It even got my attention, and I wrote the darn sentence!)

Anyway, if you are in the mood for a savory, meaty, fairly inexpensive, and simple main dish to prepare, this might fit your bill. I know it certainly fit ours the other evening.

As always, keep counting your blessings, keep striving to keep your life and the lives of those around you interesting, and if you have an older neighbor who might be in need of a bit of cheer, be the one that makes it happen. Baking cookies? Take a few over. Making bread? Make a small loaf to share. Even a simple wave or “howdy neighbor” can mean a lot to someone who is unable to see family or friends during this pandemic. Think of ways to make life better for others. If nothing else, it takes your mind off yourself. Peace and love to all.    

1 lb. beef steak, cut into serving sized pieces (tough cuts work well for this recipe, like round steak or boneless chuck) 

kosher salt

freshly ground black pepper

2 T. extra virgin olive oil

½ onion, diced

1 stalk celery, thinly sliced

1 carrot, diced

2 cloves garlic, minced

1 T. tomato paste

1 T. unbleached all-purpose flour

2 c. beef stock, or more as needed (I use water and Better Than Bouillon Beef Base)

1 sm. bay leaf

¼ tsp. dried thyme   

½ tsp. paprika

tiny pinch crushed red pepper flakes

1½ tsp. red wine vinegar

2 T. minced fresh Italian parsley

Season the meat generously with salt and pepper.

Heat the olive oil over medium heat in a heavy covered pan. (This is a great time to use your cast iron Dutch oven.)  Add the seasoned beef and cook, flipping halfway through, until browned on both sides, 5-6 minutes. Remove the browned pieces to a container. Set aside.

Add the onion, celery, and carrot to the pan and continue to cook, stirring often, until the onion is softened, about 5 minutes. Add the garlic and cook for 30 seconds, then stir in the tomato paste. Add the flour and stir for a couple of minutes.

Slowly whisk in the beef stock. Bring to a boil, stirring constantly and scraping up all of the browned bits from the bottom of the pan. Add the bay leaf, thyme, paprika, crushed red pepper flakes, and red wine vinegar. Return the beef to the skillet, along with any juices that have accumulated. The liquid does not have to cover the meat.

Cover the pan and place in a pre-heated 350 degree oven for 90-120 minutes, or until the beef is fork tender. Check after 45 minutes to see if more liquid is required. (If anything, I err on the side of caution. When in doubt, I add more liquid. Can’t really hurt.) You might also want to taste the liquid at this point and adjust seasoning as required. Return to oven and braise the beef until the sauce has thickened (and is almost gone) and the beef is tender.

Remove from oven, discard the bay leaf, and serve sprinkled with the fresh parsley. 

Great served with mashed or oven roasted potatoes, rice, or buttered egg noodles.