This recipe for Easy Swiss Steak calls for low-cost beef that is reduced in a tasty tomato sauce until it reaches the desired level of tenderness. An magnificent steak meal that’s made in just one pot doesn’t have to set you back a lot of money or require a lot of time.
It’s possible that you’ve enjoyed Swiss Steak at a restaurant, that it was one of your go-to meals when you were a kid, or that you’ve never even had the pleasure of trying it at all! You may assume it’s difficult to manufacture, but the reality is that it’s much simpler than you may imagine. Simple ingredients and an easy cooking process were used to produce meat that was extraordinarily tender and bursting with deep, complex aromas.
Ingredient Instructions
Beef –
I used roast from the bottom round. This beef will be cooked low and slow, which will result in the meat being extremely soft ( see FAQ & Expert tips for substitutions).
Olive oil
Alternately, you might use oil derived from sunflower, safflower, canola, grapeseed, vegetable, or avocado.
Garlic with onions –
Essential flavor enhancers to every sauce.
Tomato paste –
Check to see that you have some tomato paste. The sauce has a strong tomato flavor and a fairly thick consistency, all of which contribute to the sauce’s richness and depth of flavor.
Tomatoes cut into dice –
Replace with tomato paste or crushed tomatoes.
Beef broth
Low sodium. If you don’t have any other options, chicken or vegetable broth will do the trick.
Italian seasoning –
You can make this simple homemade version, or you can use any combo of dried herbs that you like.
Worcestershire sauce
It can be used in place of soy sauce and imparts a flavor that is richer and more complex.
A Guide to Cooking Swiss Steak
The steak with Swiss cheese:
Make holes in each slice of steak by using a meat tenderizer mallet to pound holes into the steak on both sides. You might also use a fork or a pairing knife for this step.
Pass through the flour several times:
Sprinkle a generous amount of salt and pepper on both sides of the meat slices. Put the flour into a wide, low-sided bowl. Coat each piece of beef with flour thoroughly and set aside.
Caramelize the steak:
In a big, deep skillet, bring 2 tablespoons of the olive oil to a heat that is medium-high. Put the beef that has been dredged into the skillet and cook it for about four to five minutes on each side, or until it is browned and seared. Take the meat out of the skillet and put it to the side for later.
Sauté onion:
Along with the remaining tablespoon of olive oil, add the onions to the pan where they will cook. Cook for three to four minutes, or until they become pliable and translucent. After adding the garlic, heat it for another thirty seconds, or until the aroma is released.
Add the remaining ingredients, which are:
After cooking for one minute with the tomato paste stirred in, add the diced tomatoes, stock, Italian spice, and Worcestershire sauce. Make sure that everything is thoroughly combined.
Braise:
Bring the mixture to a boil, and once it has reached a boil, reduce the heat so that it is just simmering. Place the meat back into the skillet and check to see that it is completely submerged in the liquid. Cover and continue cooking for 1 and a half hours, or until the meat is cooked and the sauce has reduced to the consistency you choose. Mix it up every so often.
Complete and serve:
To adjust the seasoning, taste the food before adding salt and pepper. Serve with some chopped parsley on top.
Leftovers
The leftovers can be kept in the refrigerator for three to four days if they are stored in an airtight container.
REHEATING
Reheating Swiss steak can be done in the microwave or in a pan over medium heat. Stirring the steak occasionally is required when reheating it in the skillet. If you notice that the sauce has thickened up too much, you can adjust the consistency by adding a little bit of water or broth.
FREEZING
You may also keep leftovers for an additional two to three months in the freezer. Before attempting to reheat the food using one of the ways described above, it will be a great deal simpler if you allow the leftovers to defrost in the refrigerator overnight. This will ensure that the meat can be reheated gently without falling apart throughout the process.