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Bison Swiss Steak |
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Bison Swiss Steak
A homemade chili sauce is best for this recipe, but if not available a commercial variety can be used successfully. The taste of this dish improves noticeably if first cooked, refrigerated overnight, then reheated the next day in a 325ºF oven for about an hour. This dish also freezes well. Remove from freezer, cover, and reheat in a 425ºF oven for at least an hour.
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Ingredients |
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2 lbs
1/2 cup
2 tbsp
1 tsp
1/2 tsp
1 can
2 tsp
1 cup
2
1/2 cup
2 tbsp
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bison round steak, cut ½ inch thick
all purpose flour
dry mustard
salt
ground black pepper
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.
- Combine flour, dry mustard, salt and pepper in a large plastic bag. Add tenderized steak pieces and shake to coat.
- In large non-stick skillet, heat 1 to 2 tbsp of canola oil over medium high heat. Brown coated steak pieces for 3 to 4 minutes per side. Brown steak in batches if necessary, adding more canola oil if required. Transfer browned steak pieces to a 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.
- Remove Dutch oven from oven and serve with choice of vegetable. 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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