It’s been a really long time since I’ve made Swiss Steak, so I thought it would be good for dinner tonight. The recipe that I use is an adaptation of Alton Brown’s Swiss Steak.
This recipe calls for something called a needling device to begin tenderizing the meat. I bought the one that I saw Alton use when he demonstrated his Swiss Steak.
The recipe begins with trimming all of the excess fat from the meat and cutting it into serving portions. The meat is then dredged in flour seasoned with salt and pepper before undergoing the tenderizing stage with the needling device.
After all of the meat has been tenderized, it is again dredged in the seasoned flour before a quick cook in oil to a golden brown on both sides.
After all of the meat has been cooked and removed from the pan, the vegetables are added for a quick sauté. This is followed by the addition of the paprika, oregano and remaining ingredients. After all of these ingredients are well combined, the meat is returned to the pot and submerged in the liquid.
Once a simmer has been reached, the top goes on the pan, and the pan goes in the oven which has been preheated to 325° F for 1½ to two hours, or until the meat is tender and falling apart. Alternatively, the Swiss Steak can be put in a slow cooker at this point, and cooked on low for around 6 hours, or until the meat is tender and falling apart. YUM!
Tender and delicious.
- 2 pounds beef bottom round trimmed of excess fat
- 1 cup all-purpose flour
- 1 Tablespoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 Tablespoons vegetable oil
- 1 large onion thinly sliced
- 2 stalks celery chopped
- 2 cloves garlic minced
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 1/2 cups beef broth
- 1 Tablespoon tomato paste
- 1 Tablespoon Worcestershire sauce
- 14.5 ounce can diced tomatoes
- Salt and freshly ground pepper to taste.
- Preheat oven to 325º F.
- Cut the meat with the grain into ½-inch thick slices. Place the flour, salt and pepper into a zip lock bag or other type of plastic bag. Add the meat and toss to coat on both sides. Tenderize the meat, using a needling device, until each slice is ¼-inch thick. Dredge in the flour again and set aside.
- Add the vegetable oil to just cover the bottom of a 4 to 5-quart Dutch oven set over medium-high heat. Once the oil begins to shimmer, add the steaks to the pan, being careful not to overcrowd. Cook until golden brown on both sides, approximately 2 minutes per side. Remove the steaks to a plate and repeat until all of the steaks have been browned.
- Remove the last steaks from the pot and add the add the onions, celery and garlic. Sauté for 1 to 2 minutes. Add the paprika and oregano; stir well to combine.
- Whisk the beef broth, tomato paste and Worcestershire Sauce in a measuring cup. Add to the vegetable mixture; mix well. Add the diced tomatoes; mix well. Correct the seasonings. Return the meat to the pot, submerging it in the liquid. Bring to a simmer. Cover the pot and place it in the oven on the middle rack. Cook for 1½ to 2 hours or until the meat is tender and falling apart. Yield: 4 to 6 servings.