Swiss Steak with Hashed Potatoes and Parsnips
"Swiss or "smothered" steak is a classic Midwestern American preparation that's a kissin' cousin to the Southern chicken-fried steak. "Swissing" refers to the process of pounding the steaks to make them more tender after they have been dredged in flour; the steaks are then braised in a hearty broth of stock and vegetables (or gravy, depending on family tradition). Although today's steaks are more tender than in the good old days when this dish originated, we still recommend a light pounding. The side dish of potatoes and parsnips is creamy, yet retains just enough chunky texture...."
INGREDIENTS
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For Steaks:
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4 top round steaks, choice grade, about 8 ounces each and 3/4 inch thick
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1/2 cup all-purpose flour (or more, as needed)
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2 slices bacon
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3 onions, diced
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3 carrots, diced
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2 stalks celery, diced
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2 garlic cloves, minced
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olive oil, if necessary
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1 tablespoon tomato paste
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1 bay leaf
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4 sprigs thyme
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1/2 cup beer
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1 cup beef stock
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1 teaspoon minced lemon zest
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For Vegetables:
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3 potatoes, peeled and quartered
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4 parsnips, peeled and quartered
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1 to 2 tablespoons butter
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1/4 to 1/2 cup light cream (as needed)
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