Swiss Steak

Are you yearning for a hearty and comforting meal that warms you from the inside out? Look no further than Swiss Steak! This classic dish features tenderized steak smothered in a rich tomato-based sauce, accompanied by onions, carrots, and aromatic herbs. With each forkful, you’ll experience a symphony of flavors that will transport you to a cozy family dinner table. Whether served over mashed potatoes, rice, or noodles, Swiss Steak is a timeless favorite that never fails to satisfy. Let’s delve into the details of this comforting recipe and uncover the secrets to its deliciousness.

Ingredients:

• 2 lbs. bottom round or top round steak, pounded 1/2 inch thick
• Kosher salt and fresh ground black pepper
• 1/2 cup all-purpose flour
• 2-3 tablespoons vegetable oil
• 1 onion, sliced half-moon
• 3 carrots, peeled and cut into 1-inch chunks
• 3 cloves garlic, minced
• 2 tablespoons tomato paste
• 2 cups low-sodium beef broth
• 2 14.5 ounce cans diced tomatoes
• 1 tablespoon Worcestershire Sauce
• 1 teaspoon marjoram
• 1/2 teaspoon dried thyme
• 1/4 teaspoon paprika

Instructions:

1. Prepare the Steak: Season the pounded steak on both sides with salt and pepper. Dredge the steak in flour, shaking off any excess.
2. Sear the Steak: In a large skillet or Dutch oven, heat the vegetable oil over medium-high heat. Add the steak and sear until browned on both sides, about 3-4 minutes per side. Remove the steak from the skillet and set aside.
3. Sauté the Vegetables: In the same skillet, add the sliced onion and carrot chunks. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes. Add the minced garlic and cook for an additional minute, until fragrant.
4. Create the Sauce: Stir in the tomato paste and cook for 1-2 minutes to caramelize slightly. Pour in the beef broth, diced tomatoes (with their juices), Worcestershire sauce, marjoram, dried thyme, and paprika. Stir well to combine.
5. Simmer and Cook: Return the seared steak to the skillet, nestling it into the sauce and vegetables. Bring the mixture to a simmer, then reduce the heat to low. Cover and simmer gently for 1.5 to 2 hours, or until the steak is fork-tender and the sauce has thickened, stirring occasionally.
6. Serve and Enjoy: Once the Swiss Steak is cooked to perfection, remove it from the heat. Slice the steak against the grain into serving portions and spoon the savory sauce and vegetables over the top. Serve hot and enjoy the comforting flavors!

Cook Notes and Variations:

• Tenderize the Steak: If you don’t have pre-tenderized steak, you can tenderize it yourself by using a meat mallet or the back of a heavy skillet to pound it to the desired thickness.
• Add Extra Vegetables: Feel free to customize the dish by adding additional vegetables such as bell peppers, celery, or mushrooms for extra flavor and nutrition.
• Make it Spicy: For a kick of heat, add a pinch of red pepper flakes or a splash of hot sauce to the sauce mixture.

FAQs (Frequently Asked Questions):

Q: Can I use a different cut of steak for Swiss Steak? A: While bottom round or top round steak is traditionally used for Swiss Steak, you can also use chuck steak or blade steak for equally delicious results. Just be sure to tenderize the meat if it’s not already pre-tenderized.

Q: How do I know when Swiss Steak is done cooking? A: Swiss Steak is done cooking when the steak is fork-tender and easily pulls apart. The sauce should also be thickened and flavorful. If in doubt, you can always use a meat thermometer to ensure the steak has reached an internal temperature of at least 145°F (63°C).

Q: Can I make Swiss Steak in a slow cooker? A: Absolutely! Swiss Steak is well-suited for slow cooking. Simply follow the recipe instructions up to step 4, then transfer the mixture to a slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, until the steak is tender.

Q: Is Swiss Steak suitable for freezing? A: Yes, Swiss Steak freezes well. Once cooked, allow it to cool completely, then transfer it to airtight containers or freezer bags and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Keto and Low-Carb Versions:

For those following a keto or low-carb lifestyle, here’s how you can modify the recipe:

• Replace Flour with Low-Carb Thickener: Substitute the all-purpose flour with a low-carb thickener such as almond flour or xanthan gum to coat the steak.
• Serve Over Cauliflower Rice: Instead of serving Swiss Steak over mashed potatoes or rice, opt for cauliflower rice as a low-carb alternative.
• Reduce Carbohydrate Content: Omit the carrots and use fewer diced tomatoes to reduce the carbohydrate content of the dish while still enjoying its rich flavors.

Swiss Steak is a timeless dish that embodies the essence of comfort food with its tender steak, savory sauce, and hearty vegetables. Whether enjoyed as a weeknight dinner or as a special meal for family and friends, this recipe is sure to evoke feelings of warmth and nostalgia with every bite. With its simple preparation and satisfying flavors, Swiss Steak is a culinary classic that deserves a place in your recipe repertoire. So gather your ingredients and treat yourself to the comforting goodness of Swiss Steak tonight!

Do you have any questions or suggestions about this recipe? Feel free to leave a comment below!