Swiss Steak
This classic Swiss steak features fork tender beef smothered in a rich tomato tomato and slow cooked to perfection. It is comfort food at its best.
Equipment
- Needling device
- Dutch Oven
- Ziploc bag
- Meassuring cup
Ingredients
- 2 pounds (32 ounces, 907 grams) beef bottom round or top sirloin, trimmed of excess fat (See Tip 1)
- 1 cup (5 ounces, 142 grans) all-purpose flour
- 1 Tablespoon Kosher salt
- ½ teaspoon freshly ground black pepper
- 2 Tablespoons (1 ounce, 28 grams)vegetable oil
- 1 large onion, thinly sliced (about 1 ½ cups)
- 2 to 3 stalks celery, chopped (about ¾ cup)
- 2 cloves garlic, minced
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 ½ cups (12 ounces, 340 trams) beef broth (See Tip 2)
- 1 Tablespoon (0.6 ounces, 17 grams) tomato paste
- 1 Tablespoon (0.5 ounces, 14 grams) Worcestershire sauce
- 14.5 ounce can diced tomatoes
- Salt and freshly ground pepper to taste (See Tip 3)
Instructions
- Preheat oven to 325º F.
- Cut the meat with the grain into serving-size pieces. Place the flour, salt, and pepper in a Ziploc or other plastic bag. Add the meat and toss to coat both sides. Tenderize the meat with a needling device until each piece is about ½-inch thick. Dredge in the flour again, then set aside. (See Tip 4)
- Add vegetable oil to just cover the bottom of a 4- to 5-quart Dutch oven overmedium-high heat. Once the oil shimmers, add the steaks to the pan, being careful not to overcrowd. Cook until golden brown on both sides, approximately2 minutes per side. Remove the steaks to a plate and repeat until all steaks are browned.
- Remove the last steaks from the pot and add the onions and celery. Sauté for 2 to 3 minutes. Add the garlic; cook for 30 seconds or until fragrant. Add the paprika and oregano; stir well to combine.
- Whisk together 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 preheated 325°F oven. Cook for 1 ½ to 2 hours or until the meat is tender and falling apart.
- Yield: 4 to 6 servings. (See Tips 5 and 6)
Video
Tips/Notes
- Choose meat that has minimal internal fat. Both round steak and top sirloin work well with this recipe.
- I like to use low-sodium beef broth. However, you could use regular beef broth and adjust the added salt to taste.
- I generally add about ½ to 1 teaspoon of Kosher salt and ¼ teaspoon of black pepper.
- If you don't have a needling device, you can use whatever device you normally use to pound meat.
- I like to serve Swiss steak over rice. However, you could also serve it with mashed potatoes or a baked potato. Swiss steak pairs well with a variety of side dishes such as green beans, steamed spinach, collard greens, broccoli, cauliflower, or a simple side salad.
- Leftovers reheat well. Place them in a pan over medium-low heat and cook until bubbly and the meat is fully heated, about 15 minutes.
Nutrition
Calories: 360kcalCarbohydrates: 23gProtein: 38gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gTrans Fat: 0.03gCholesterol: 94mgSodium: 1526mgPotassium: 916mgFiber: 2gSugar: 3gVitamin A: 354IUVitamin C: 9mgCalcium: 76mgIron: 5mg
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