| · Swiss Steak |
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Gluten free and reduced sodium content when compared to our 'Bison Basics Plus' recipe.
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| Ingredients |
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2 lb
3 tbsp
1/2 tsp
1 can
2 tsp
1 cup
2
1/2 cup
2 tbsp
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bison round steak, cut 1/2 inch thick
dry mustard
ground black pepper
unsalted plum tomatoes—28 ounce size, diced
garlic, minced (2-3 cloves)
chili sauce
medium size onions, peeled and sliced thickly
finely chopped celery
Worcestershire sauce
Canola oil for frying
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| Directions |
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- Preheat oven to 300ºF. Trim bison steak of any fat and portion into 3 to 5 ounce pieces. Pound steak pieces with a tenderizing mallet until about 1/4 inch thick.
- Put tenderized steak pieces in a large plastic bag. Sprinkle in dry mustard and ground black pepper. Shake to coat.
- In a large non-stick skillet, heat 1 to 2 tbsp of canola oil over medium high heat. Brown coated steak portions 3 to 4 minutes per side. Brown steak in batches if necessary, adding more canola oil if required. Transfer browned steak portions to 4 to 6 quart Dutch oven.
- In a separate mixing bowl combine plum tomatoes, garlic, chili sauce, onions, celery and Worcestershire sauce. Pour over steak pieces in Dutch oven. Cover and cook in oven for 2 1/2 hours. Can be served at this stage if so desired. For better flavour, refrigerate overnight and reheat the next day at 325ºF for an hour or so. For thicker sauce reheat uncovered, stirring once or twice during reheating.
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