Peppered Swiss Steak

Peppered Swiss Steak

Recipe Courtesy Of Cindy Hubbard 2010

Serves 4-6


2 lbs sirloin trimmed of excess fat*
2 t kosher salt
2-3t coarsely ground black pepper
¾ C all purpose flour
¼ C vegetable oil
1 Large onion, thinly sliced
2cloves garlic, minced
2 stalks celery, chopped
½ lbs mushrooms, thinly sliced
1 14.5 oz. can diced tomatoes
1 t smoked paprika
1 t oregano
1T Worcestershire sauce
1 ½ C chicken broth
1 1oz unsweetened chocolate bar


Pre-heat oven to 325 degrees F.

Cut the meat with the grain into ½ inch pieces and season both sides with salt and 2 t of the pepper. Place the flour in the pie pan. Dredge meat on both sides with flour. Tenderize meat using a needling device or meat mallet until each piece is ¼ inch thick. Dredge slices on both sides with flour one more time and set aside.

Add enough vegetable oil to just cover the bottom of a 4-5 quart Dutch oven set over medium high heat. Once the oil begins to shimmer, add the steaks to the pan. Don’t over crowd. Cook until golden on both sides, approximately 2 minutes per side. Remove the steaks to a plate and repeat until all of the steaks are browned.
Remove the last steaks from the pot and add the onions, garlic and celery. Saute’ for 1-2 minutes. Add the tomato paste and stir to combine. Next add the tomatoes, paprika, oregano, Worcestershire sauce, chicken broth and chocolate. Stir to combine until chocolate melts. Return meat to pot, submerging it in liquid. Saute’ mushrooms in 2 T butter until browned and add to pot. Cover the pot and place it in the oven on the middle of the rack. Cook for 1 ½ to 2 hours or until the meat is tender and falling apart.

Enjoy with a bottle of Schmidt Family Syrah!
*you can have the butcher tenderize the sirloin for you, which is what I did.