Swiss Steak Recipe: A Nostalgic Twist on a Classic Dish
Description
This Swiss steak recipe is my heartfelt homage to the delightful lunches my father served at his restaurant, featuring the cap meat from uncooked prime ribs. While that specific cut is a rare find unless you have an exceptionally friendly relationship with your butcher, the substitute lean round steak yields a similarly satisfying result. The dish combines tender, flavorful meat with a rich tomato-onion sauce, creating a comforting meal perfect for any family gathering or cozy dinner.
Recipe Details
- Category: Steak
- Preparation Time: 30 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 30 minutes
- Servings: 6
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 579 |
| Total Fat | 27.6 g |
| Saturated Fat | 5.3 g |
| Cholesterol | 105.6 mg |
| Sodium | 1133.7 mg |
| Total Carbohydrates | 28.9 g |
| Dietary Fiber | 3.9 g |
| Sugars | 7.3 g |
| Protein | 54.5 g |
Ingredients
| Quantity | Ingredient |
|---|---|
| 2 | Onions (sliced) |
| 1 1/2 cups | Mushrooms (sliced) |
| 1/2 cup | Extra virgin olive oil |
| 2-3 lbs | Lean round steak (cut into pieces) |
| 1 tsp | Garlic granules |
| 1 tsp | Fresh ground black pepper |
| 1 tsp | Salt |
| 1/2 tsp | MSG (optional) |
| 1 cup | Flour |
| 1 can (15 oz) | Beef broth |
| 1 can (14 oz) | Whole tomatoes (peeled) |
Instructions
-
Prepare the Meat and Vegetables:
Begin by heating 2 tablespoons of olive oil in a large nonstick skillet over medium heat. Once the oil is shimmering, add the sliced onions and mushrooms, stirring them to ensure they are well-coated in oil. Sauté these vegetables until the onions become soft and lightly browned, and the moisture from the mushrooms has evaporated. Once cooked, remove the onion and mushroom mixture from the skillet and set it aside.
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-
Prepare the Steak:
Take the lean round steak and trim off any excess fat. Cut the meat into approximately 2-inch by 3-inch pieces. Generously season each piece on both sides with seasoned salt, granulated garlic, fresh ground black pepper, and salt. If you choose to use MSG for an extra flavor kick, sprinkle that on as well. Set the seasoned meat aside for about 10 minutes to allow the flavors to penetrate. -
Tenderize the Steak:
On a clean counter or a heavy cutting board, pour out the flour. Coat each piece of meat in flour, making sure to cover it well. To tenderize, take a piece of meat and place it back into the flour, adding more on top. Use the edge of a heavy saucer or small plate to pound the flour into the meat, creating a crisscross pattern on both sides. This process will not only tenderize the meat but will also reduce its thickness to about ½ inch. Repeat this method for all pieces of meat, ensuring that each is well-coated with flour after tenderizing. -
Brown the Meat:
Preheat your oven to 350°F (175°C). Return the nonstick skillet to medium heat and add half of the remaining olive oil. Once the oil is hot enough that a pinch of flour sizzles upon contact, add enough pieces of meat to form a single layer, avoiding overcrowding the skillet. Allow the bottom side to brown before rearranging the meat without flipping it over. Once the bottom is browned, turn the meat and repeat the process on the other side. When both sides are browned, remove the meat and any browned bits from the pan, transferring them to a plate. Add the remaining olive oil to the skillet and repeat the browning process with the remaining pieces of meat. -
Create the Sauce:
After browning all the meat, drain any excess grease from the skillet, leaving the browned bits behind, which will add flavor to the sauce. Add one can of beef broth to the skillet, using a wooden spoon to stir and scrape the bottom of the pan, loosening any crusted bits. Incorporate the reserved onion and mushroom mixture along with the remaining beef broth. Squeeze the juice from the peeled whole tomatoes directly into the skillet, breaking them apart with your hands as you do so. Bring this mixture to a simmer and let it cook for about 5 minutes, breaking up any larger pieces with the back of a wooden spoon. -
Combine and Cook:
Place the browned meat into a small Dutch oven, arranging the pieces so they create a lattice-like structure. Pour the tomato-onion mixture over the meat, ensuring that each piece comes into contact with the liquid. If necessary, add more broth, tomato juice, or even a splash of water or wine to ensure the meat is covered. Set the Dutch oven over medium-high heat until the liquid reaches a boil. Once boiling, cover the pot, remove it from the heat, and transfer it to the preheated oven. Reduce the oven temperature to 300°F (150°C) and cook for 1 hour. -
Final Touches:
After the first hour, carefully rearrange the meat and stir the sauce gently. Continue cooking for an additional hour, or until the meat is tender but not falling apart. Once done, remove the meat from the Dutch oven and set it aside. If necessary, degrease the gravy; the sauce should thicken adequately from the breading on the meat, eliminating the need to add more flour. Blend the gravy using a hand blender or mixer until the larger chunks are broken up—smoothness is not necessary. -
Serve:
Return the meat to the Dutch oven, allowing it to warm through in the gravy until ready to serve. This Swiss steak pairs beautifully with a fresh salad, crusty bread, and creamy mashed potatoes, creating a complete and satisfying meal that your family will cherish.
Keywords
Swiss steak, comfort food, family dinner, tomato sauce, tender meat, hearty meal, oven-cooked steak, low cholesterol meal, healthy recipe
Enjoy your cooking adventure and the delicious memories it brings!
