Contrary to popular belief, this popular southern dish does not come from Switzerland, the 'Swiss' actually referring to the process that tenderizes the meat. This Kentucky-fied version incorporates bourbon and bourbon products for a savory update on this comfort-food classic.
Ingredients
6 medium cube steaks (about 2 pounds)
1 teaspoon Bourbon Smoked Sea Salt
1 teaspoon Bourbon Smoked Sea Black Pepper
1 teaspoon Bourbon Smoked Paprika
All-purpose flour, for dusting
1/3 cup olive oil
2 large cloves garlic, minced
1 (28 ounce) can diced tomatoes
1 medium onion, cut in half and sliced
1 medium green bell pepper, cut into strips
2 tablespoons Bourbon Barrel Aged Worcestershire Sauce
2 tablespoons Kentucky Sweet Sorghum
1 cup bourbon
1 cup beef broth
1 cup tomato ketchup
Directions
Generously season the steaks with salt, ground pepper and paprika. Coat meat with flour and brown both sides in olive oil heated in a Dutch oven over medium-high heat. (You may need to do this in batches.) Add garlic, tomatoes, onion, bell pepper, Worcestershire sauce, sorghum, bourbon, broth and ketchup to the meat. Cover and simmer over low heat until meat is tender (about 2 hours), adding broth if necessary. Uncover during the last 30 minutes of cooking to allow the sauce to thicken. Season
with additional salt and pepper to taste and serve with buttery mashed potatoes and green beans. Serves 6.
Recipe courtesy of David Domine, Author of "Ghosts of Old Louisville"
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