Options:

Include nutrition information?

Dutch Oven Swiss Steak

Created by KittenCal on September 16, 2011

Oil (as needed)
2 pounds beef sirloin tip steaks (do not slice, or can use top round steaks)
Seasoning salt and pepper
2 medium yellow onions, chopped
1 to 2 celery ribs, diced
1 green bell peppers, seeded and chopped
1/4 teaspoon crushed red chili flakes (or can use 1 jalapeno pepper, seeded and chopped)
3 teaspoons dried oregano (rubbed between fingers to release the flavors)

Step 1: Heat oil in a large Dutch oven over medium heat (use enough oil to lightly coat the bottom of the Dutch oven).
Step 2: Season the beef steaks with salt and pepper. Add in two steaks at a time and brown well on each side, remove to a plate.
Step 3: Continue with remaining steaks.
Step 4: Add in onions, celery, bell pepper, chili flakes (if using) and dried oregano; saute stirring with a wooden spoon for about 3 minutes scraping up any browned bits on bottom of the pot.
Step 5: Add in garlic and bay leaves and saute for 2 minutes.
Step 6: Add in mushrooms, stewed tomatoes with juice, Worcestershire sauce and beef bouillon powder;bring to a simmer over medium-high heat.
Step 7: Add the browned steaks back to the pot.
Step 8: Season sauce with salt and black pepper to taste.
Step 9: Reduce heat to just about low and cook covered for about 1-1/2 hours seasoning with seasoned salt and pepper about halfway through cooking time.
Step 10: If you wish to thicken the juice, remove the beef to a bowl or plate.
Step 11: For a thicker sauce; mix the water or beef broth with cornstarch until smooth and add into the simmering liquid, stir until thickened (about 2 minutes) then add in the steaks back to the pot.