Swiss Steak with Gravy
1.5 to 2 lbs tenderized top round/Swiss steak
fat for browning -- lard, bacon grease, duck fat, beef tallow, etc
2 onions, sliced
4 cloves of garlic, minced/pressed (for max. health benefits, allow to sit at least 10 minutes before using)
3 TBSP arrowroot flour
2 cups beef stock
1 TBSP fresh rosemary or 1 tsp dried
salt and pepper
4 potatoes (optional)
1. Preheat oven to 300 degrees. Heat a large, oven-safe dutch oven over medium high heat. Cut your steak into serving-size portions, pat dry with paper towels and salt both sides. Add some fat to the dutch oven and let it heat for a minute or so.
2. When the dutch oven is really hot, gently brown each steak, cooking about 2-3 minutes per side until a brown crust has formed. Be sure not too overcrowd your dutch oven or else they won't brown. I did each steak separately -- tedious but worth it. Set aside each steak as it's browned.
3. Turn heat down to medium and add a little more fat to the dutch oven. Saute onions, stirring frequently, for about 8-10 minutes until soft and starting to caramelize. Next add garlic and stir for about 30 seconds.
4. Toss in arrowroot powder and stir to coat onions. Then add broth, mixing well and being sure to scrape up any lovely brown bits on the bottom of the dish. Add rosemary, and a dash of salt and pepper. Bring to a simmer.
5. Nestle steaks into the sauce, place the lid on the dutch oven and bake for 1 1/2 to 2 hours until tender. If potatoes are desired, wrap in foil and place in oven with dutch oven, then remove the same time steaks are done.