This will be my entry in the throwdown. I did a Swiss steak yesterday.
Trimmed the fat from some beef bottom round steaks.
I cut the steaks into smaller portions and then worked out my frustrations on them. In hindsight, I probably should have cooked this on Friday.
Dredged the steaks in flour.
Gathered up the remaining ingredients to take outside.
Browned both sides of the steaks in the dutch oven. It was very cool and somewhat windy yesterday. I had a horrible time getting things up to temperature even with using my Chargriller as a wind block.
Sauteed the aromatics for a bit and then combined the rest of the ingredients.
After submerging the steaks in the liquid, I closed up the dutch oven to cook for about an hour and half.
Plated up and enjoyed. This will be my entry shot.
Thanks for looking.