One-Pot Swiss Steak With Mushrooms

Ingredients

• 2 tablespoons oil
• 2 tablespoons butter
• 1 1/2-2 lbs sirloin tip steaks (3-4)
• 2 medium onions, chopped
• 2 stalks celery, diced
• 1 large green bell pepper, seeded and chopped
• 1 -2 teaspoon dried chili pepper flakes (optional) or 1 jalapeno pepper, seeded and chopped, to taste (optional)
• 3 -4 teaspoons dried oregano
• 1 -2 tablespoon fresh minced garlic
• 2 small bay leaves (or use 1 large)
• 3 cups sliced mushrooms
• 2 (16 ounce) cans stewed tomatoes, with juice
• 1 -2 tablespoon beef bouillon powder (optional)
• 1 -2 tablespoon Worcestershire sauce
• salt and black pepper (to taste)
• 1 cup water, mixed with
• 2 tablespoons cornstarch (or use beef broth) (optional)

Instructions

1. Heat oil and butter in a large Dutch oven over medium heat.
2. Add in 2 steaks at a time and brown on each side, remove to a plate.
3. Continue with remaining steak/s and remove to a plate.
4. Add more oil into the pot if needed,.
5. Add in onions, celery, bell pepper, chili flakes (if using) and dried oregano; saute stirring with a wooden spoon for about 3 minutes scraping up any browned bits on bottom of the pot.
6. Add in garlic and bay leaves and saute for 2 minutes.
7. Add in mushrooms, stewed tomatoes with juice, Worcestershire sauce and beef bouillon powder (if using) bring to a simmer over medium-high heat.
8. Add the browned steaks back to the pot.
9. Season with salt and black pepper to taste.
10. Reduce heat to medium-low and cook covered for about 1-1/2 hours.
11. If you wish to thicken the juice, remove the beef to a bowl or plate.
12. Mix the water or beef broth with cornstarch until smooth and add into the simmering liquid, stir until thickened (about 2 minutes) then add in the steaks back to the pot.