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Swiss Steak and Rice Casserole
Melissa Hart

Swiss Steak and Rice Casserole

Swiss steak needs time, not expensive meat. Tomato gravy slowly works on the chuck. Rice catches every drop underneath. Cut the beef across the grain and keep the pan covered until the pieces yield easily to a fork.
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Prep Time 25 minutes
Cook Time 2 hours
Total Time 2 hours 25 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 2 lbs boneless beef chuck steak cut across the grain into 2-inch pieces
  • 1/3 cup all-purpose flour
  • 1 1/2 tsp kosher salt divided
  • 1/2 tsp black pepper
  • 2 tbsp vegetable oil
  • 1 large yellow onion sliced
  • 2 celery ribs sliced
  • 1 medium green bell pepper sliced
  • 1 can 28 oz crushed tomatoes
  • 1 cup beef broth
  • 1 cup uncooked converted white rice

Method
 

  1. Heat the oven to 350°F and grease a deep 9-by-13-inch baking dish with 1 teaspoon of the oil.
  2. Season the beef with 1 teaspoon salt and the pepper, then coat it with the flour and shake off the excess.
  3. Heat the remaining oil in a large skillet over medium-high heat and brown the beef in two batches for about 3 minutes per side.
  4. Spread the rice in the baking dish and arrange the browned beef over it.
  5. Cook the onion, celery and bell pepper in the skillet for 5 minutes, then stir in the tomatoes, broth and remaining salt and bring the mixture to a simmer.
  6. Pour the hot tomato mixture over the beef and rice and cover the dish tightly with foil.
  7. Bake for 90 to 100 minutes, until the rice is tender and the beef is fork-tender and at least 190°F.
  8. Rest the covered casserole for 10 minutes before serving.