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Herb And Onion Swiss Steak

beef - other

1/4 cup all-purpose flour
1/4 teaspoon (each) salt and pepper
1 pound inside round marinating steak
1 tablespoon vegetable oil
2 onions; sliced
2 cloves garlic; sliced
2 carrots; sliced
1 1/2 teaspoons dried marjoram
1/4 cup tomato paste
3/4 cup beef stock (approx)
1/2 cup dry white wine
1/4 cup chopped fresh parsley

In large plastic bag, shake together flour, salt and pepper. Cut steak into 8 pieces. Place steak, l piece at a time, in bag and seal; pound with meat mallet to 1/4-inch thickness, working flour mixture into meat. Reserve any remaining flour mixture. In Dutch oven, heat oil over medium-high heat; brown steaks well on both sides, in batches if necessary. Reduce heat to low. Add onions, garlic, carrots, marjoram and any remaining flour mixture. Whisk tomato paste into stock; pour into pan along with wine. Cover and cook over very low heat, fuming steaks halfway through and adding up to 1/4 cup more stock if necessary to thin sauce, for 2 hours or until tender. Skim off any fat. Serve sprinkled with parsley. VARIATIONS Slow-Cooker Herb and Onion Swiss Steak: In skillet, brown meat as in first 2 paragraphs; transfer to slow-cooker. Whisk tomato paste into stock; pour into skillet along with wine and bring to boil, scraping up brown bits. Pour into slow-cooker. Add remaining ingredients to slow cooker. Cover and cook on Low setting for 6 to 8 hours or until meat is tender.

Contributor: Canadian Living Magazine, April, 2001

Yield: 4 servings

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