Swiss Mis-Steak

Our third and final installment:

The Ann's have it. Yes, for the next 3 weeks my blog will turned over to Ann(e), my two friends since high school. Back in the day, whenever we would meet new people (i.e. boys) they would say "hi, we're Ann(e)" - which I always thought was so cute and clever. Fast forward an unmentionable amount of years and they still never fail to entertain. 

Definitely a photo that bums the yum because Anne says that  this version of Swiss Steak tasted good. The recipe comes from Savuer -  the creme de la creme of food magazines. And, from the state of the art fancy-schmancy kitchen of Anne's that was featured in Milwaukee's most fancy kitchens monthly, or some such publication - I may not have the name right. What I do know is that it was no accident that we became friends (even though she says she only introduced herself to me because she felt sorry for me). I would be remiss if I didn't relate the story of our first dinner party. It consisted of canned ravioli, box macaroni and cheese and chocolate pudding all served on a Twister mat turned table cloth - the catch? No utensils, I'm going to err on the side of caution and not post any pictures from said  event. Needless to say, we've come a long way since then. Presumably, Anne and her family ate this dish with a knife an fork.

In my opinion, the best cocoa is Dutch, and I prefer to make my hot chocolate with real milk, on the stove top. Call me crazy. My mother, however,  completely bought into the "start your day with a yodel" campaign - as the hissing tea pot was the way she roused us out of bed on cold mornings.

The Recipe: (straight from Saveur - no faux pas here)

Heat oven to 350°. Heat 1 tbsp. extra-virgin olive oil and 1 tbsp. butter in a dutch oven over medium-high heat. Put 3⁄4 cup flour on a wide plate. Season one 2 1⁄2"-thick top round steak (about 3 lbs.) generously all over with salt and pepper, then dredge both sides in flour. Brown steak in dutch oven, turning once, until deep golden brown, 12–14 minutes in all. Transfer steak to a large plate; wipe clean. Heat 1 tbsp. butter and 1 tbsp. extra-virgin olive oil in dutch oven over medium heat. Add 4 finely chopped cloves garlic, 2 whole cloves, 1 finely chopped onion, 1 finely chopped carrot, 1 finely chopped rib celery, and 1 bay leaf and cook, stirring occasionally, until onion is softened, 6–8 minutes. Stir in 2 tbsp. tomato paste, 1 tbsp. sweet paprika, and salt and pepper to taste and cook, stirring occasionally, until caramelized, 5–6 minutes. Meanwhile, tie 8 flat-leaf sprigs parsley and 3 sprigs thyme together with butcher's twine; add to pot along with two 12-oz. bottles beer and one 28-oz. can whole peeled tomatoes (with purée), crushing them with your hands as you add them. Bring to a boil; add reserved steak. Cover dutch oven with foil, then the lid. Transfer dutch oven to oven; braise for 1 hour. Uncover dutch oven, flip steak over, and add one 12-oz. bottle beer; cover again with foil and lid. Return to oven; braise steak until tender, about 1 hour more. Uncover dutch oven and discard foil; return to oven. Cook until sauce has thickened and steak has browned, 15–20 minutes more. Discard herb bundle. Season sauce with salt and pepper; transfer to a large platter. Sprinkle with 2 tbsp. chopped flat-leaf parsley, if you like. Serves 6.