Swiss Steak

Are you as sick of turkey and Thanksgiving leftovers as I am? We knew months ahead of time that we'd be alone on Thanksgiving. With our families in the Mid-West and East Coast, it just wasn't feasible to have house guests. My in-laws were just here in September, so they couldn't make the trip again. My mom had many things (a son home from college and an ailing mother-in-law to care for) keeping her in Virginia. I planned accordingly. Thanksgiving for two people couldn't be too difficult. Until, that is, my husband informed me that it's his favorite holiday and he'd be grateful to have leftovers of his favorite meal for somewhere in the ten-plus day range! Thanksgiving for ten days? Are you kidding? I like leftover ok, but certainly not for nearly two weeks of the same meal! But, it's his favorite, and I aim to please, so I made a mountain of food. Of course, I told my husband that I was not going to toss one bite, so he just better eat every morsel!! But earlier this week, after returning from Stanford, I just couldn't stomach one more bite of turkey. I told my husband we were taking a break and that he could resume consumption of leftovers for lunch the next day! Enter Swiss Steak. A family favorite, tasty comfort food, and dish that brings about memories from home-cooked Mid-Western meals at my grandmother's house! PS It goes great with mashed potatoes and green beans...left over from Thanksgiving!

2-3 pounds cubed round steak

1/2 cup flour

1/2 teaspoon salt

1/2 teaspoon pepper

1 cup cooking wine

2 cans tomatoes with onions and garlic, undrained

1 onion, sliced

6 carrots, peeled and cut into 1-inch pieces

1 green bell pepper, chopped coarsely

1/2 cup chopped celery

1 bay leaf

generous douse of Worcestershire sauce

salt and pepper to taste

Combine flour, salt, and pepper in a large, flat dish. Toss beef in flour and shake off excess. In a large skillet, brown the floured meat in a tablespoon or two of olive oil. 

After browning the meat, pour the tomatoes and wine over the meat, scraping brown bits off the skillet bottom. Add onion, carrots, bell pepper, celery, bay leaf, Worcestershire, and salt and pepper to skillet. Pour enough water on top of everything to almost cover the contents. Bring to a boil. Cover and simmer until tender.

Have leftovers? Freeze it all and make vegetable soup later this winter!