One-Pot Swiss Steak With Mushrooms - cooking recipe

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)

Preparation

Heat oil and butter in a large Dutch oven over medium heat.
Add in 2 steaks at a time and brown on each side, remove to a plate.
Continue with remaining steak/s and remove to a plate.
Add more oil into the pot if needed,.
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.
Add in garlic and bay leaves and saute for 2 minutes.
Add in mushrooms, stewed tomatoes with juice, Worcestershire sauce and beef bouillon powder (if using) bring to a simmer over medium-high heat.
Add the browned steaks back to the pot.
Season with salt and black pepper to taste.
Reduce heat to medium-low and cook covered for about 1-1/2 hours.
If you wish to thicken the juice, remove the beef to a bowl or plate.
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.