Blue River Fly Classic

Blue River Fly Classic
A One Pattern Fly Event

Wednesday, May 2, 2012

Dutch Oven Cooking - Southwest Swiss Steak

As they say... this recipe is da bomb!

I think one of the secrets to the delightful flavor of this recipe is the roasted peppers.  When we roast bell peppers it simply causes the flavor of the pepper to bloom. 

We had this for supper last night and at the end there wasn't anything left except a little of the sauce. 

So, I am glad to share this recipe and the below "what you need" and "how to do it" instructions are based on a 14 inch Dutch Oven.


What You Need

4 portions of tenderized bottom round steak
Lawry's seasoned salt
2 gloves of garlic
1/4 cup of canola oil
2 tbs. butter
3 slices of hickory smoked bacon (cut into one inch squares)
all purpose flour for breading the steak
1 10.5 oz. can of Rotel with lime and cilantro
1 15 oz. can of stewed tomatoes
1 8 oz. can of tomato sauce
1/4 tsp. oregano flakes
2 tbs. sugar
3 bell pepper - one yellow, one red, one green
2 stalks celery (take rib off of celery)
3 pinches of celery leaves (chopped finely)
1/2 cup of water
2 tbs. Worcestershire sauce
1 medium yellow onion (slice into rings and sliced again)
4 oz. Sugar Snap Peas

Ahead Of Time

Season the steak portions with Lawry's seasoned salt and paprika.  Use enough to sprinkle both sides of steak, but don't coat completely overpowering the steak.  Set steak portions aside. 

Get grill or open flame going for roasting the peppers. 

While waiting on the flame, prepare the celery by slicing into 1/4 inch slices.  Finely chop the celery leaves.  Cut both ends of the Sugar Snap peas off.  Set these ingredients aside awaiting the addition of the roasted peppers.

Once flame is hot roast the pepper creating a char over about 60% of the pepper surface.  Let the peppers sit and cool.  Once cool remove most of the char and then chop coarsely and add to other vegetables.

In a bowl, mix the Rotel, stewed tomatoes, tomato sauce, Worchershire sauce, garlic gloves (smashed and slashed), oregano flakes, and the 2 tbs. of sugar.  Mix well and set aside to allow the flavors to meet.

How To Do It

Have the Dutch oven charcoals ready.  Coat the steak portions in flour.  Add canola oil and butter to warmed Dutch.  Brown the steak on both sides in Dutch Oven. 

Next, add the prepped vegetables along with the water.

Now, add the bacon slices on top of the vegetables.

Finally, pour the sauce mixture over the mixture.

We will cook this recipe for an hour and half with fourteen coals on bottom and twenty-six on top.  If your coals look spent half way through then prepare more coals. 

After cooking, let rest in Dutch for ten minutes, then remove lid and let rest an additional five minutes before. serving. 

The roasted peppers along with the contrast of the sugar against the Rotel, and the Sugar Snap peas brings a lot to the flavor of this creation. 

Of the course there is the bacon.  Bacon is a magic food.  Bacon goes good with anything including... bacon. 

We served this over a bed of rice and this dish goes well with a southwest avocado and cucumber salad.


No comments: