Schweitzer Steak
Swiss style braiserd steak with vegetables
Equipment
- Cast Iron or large skillet with lid.
- Tooth Picks
Ingredients
- 1.5 lbs Round Steak or similar
- 6 Strips Bacon
- 1 tbsp chopped fresh Parsley or 1 tsp dried Parsley
- 1 tbsp chopped fresh Basil or 1 tsp dried Basil
- 1 tbsp chpped fresh sage or 1 tsp dried sage
Vegetables
- 3-5 Carrots sliced
- 1 large Onion sliced
For the Sauce
- 1 tbsp Capers
- 1/2 cup Whipping Cream or Milk
Slurry to Thicken Sauce
- 1 cup Water
- 1/2 cup Flour or Cornstarch
Instructions
- Lay bacon strips on a plate and sprinkle the herbs on the bacon.
- Wrap the bacon around the steaks and secure with a toothpick.
- Melt the butter with the oil in the pan till it starts to sizzle and brown the steaks in the pan.
- Then add the carrot slices and onionsThe original recipe said to cover the pan with a heavy lid or seal the lid with a flour and water paste and simmer for 4 hours on really low heat in the fire.I cooked it for 2 hours on the stove on a low flame. I am thinking you could cook them on low in a crockpot for 4 hours also
- It will develop it's own juices. Check for tenderness. you should be able to put a table knife tip through it with no resistance. Cook an extra 30 minutes if not. If you want to thicken the juices, remove the steaks to a plate and add the flour and water to the simmering juices and cook for a few minutes.Add Capers and Cream if desired.