Beef steak and tomatoes - Biff på tomatbädd

BEEF STEAK AND TOMATOES
Biff på tomatbädd

Serve a real meat dish now and then, like this Swiss-style beef steak.

4 servings

1 slice boneless shoulder of beef,

approx 14 oz, 1½ cm thick
1 tablespoon flour
black pepper
1 onion
2½ oz celery
1½ cups bouillon
2 garlic cloves
2 tomatoes
1 can crushed tomatoes, 14 0z
1 bay leaf
dried thyme
garlic powder

Heat the oven grill and dress a baking plate with aluminum foil. Mix flour and black pepper well on a plate or a baking paper and coat the meat on both sides with this. Put the steak on the baking plate and grill until nice and brown, approx 8 minutes. Cut off excess fat when ready.

Peel and chop the onion, trim and slice the celery and peel and crush the garlic. Put it all in a saucepan, pour on 1 tablespoon of the bouillon and simmer onion and celery until tender for about 3 minutes while stirring. Dice the fresh tomatoes and add them. Add meat, crushed tomatoes, remaining bouillon, bay leaf, thyme and garlic powder. Bring to a boil and put a lid on.

Braise the meat on low heat until done and the tomato sauce has thickened, approx 35 minutes. Pour the sauce on a serving plate, put on the meat and serve immediately. Basmati rice or wild rice is good with this, and some bread to help finish the lovely sauce …

Enjoy!

Bella