Delicious Non-Vegan African Foods

Swiss Steak – Immaculate Bites

Swiss Steak – A simple yet hearty family dinner featuring beautifully charred round steaks slow-cooked in a decadent tomato gravy with peppers, onions and delicious seasonings. Served with rice, mashed potatoes, or bread, it creates an amazing comfort meal fix that won’t break the bank!

The best part is how economical this recipe is. It’s called Swiss Steak, but it has nothing to do with Switzerland, but we’ll get to that later. 😉

Most recipe versions call for boneless, not-so-tender, inexpensive cuts of beef like chuck steak, bottom steak, or top round steak. But hey, we’re going to tenderize it, and those are the tastiest cuts of beef.

Pot of fresh swiss steak

What is Swiss Steak?

Like I said, this Swiss steak recipe is 100% American, not Swiss. Its interesting name is swiss techniqueBeat or roll the meat to tenderize it. Of course, you can also use a mechanical tenderizer (Swiss machine) in a simpler way.

recipe ingredients

What you need for this recipe
  1. beef – A top round or bottom steak works best for this recipe. It’s an economical cut, but if you know how to cook it, you’ll find it’s just as tender and delicious as prime rib.
  2. spices – Season the meat with salt, pepper and Creole seasoning.
  3. flour – The flour coating makes the meat tender and the steak crispy. Season the flour with salt, pepper, garlic, and onion powder to make the steak more flavorful.
  4. herbs and spices – Aromatic ingredients such as garlic, thyme, oregano, bay leaf and paprika definitely enhance the flavor of beef and its sauce.
  5. tomato – You can use pureed or diced tomatoes in this recipe. It will be the base of the Swiss steak sauce.
  6. Worcestershire sauce ・Our tomato gravy is very delicious with a special sauce that has a sweet and rich flavor.
  7. green pepper – Contrasting sweetness and bitterness add depth and color to the sauce.

how to make swiss steak

beef preparation and breading
Beef Tataki and Seasoning Saute

Season and fry the steak

  • seasoning the steak – Pat steak dry with paper towels and season with salt and Cajun seasoning.
  • Combine flour and seasoning – In a medium bowl, combine flour, salt, pepper, garlic and onion powder.
  • coat – Then dust with seasoned flour and shake off any excess.
  • fry – Heat the oil in a cast iron or skillet over medium-high heat. Next, fry the steaks on both sides until golden brown. About 6-7 minutes per side.
  • set aside – Remove the beef from the frying pan and place it on a plate.
Add the sauce for the final simmer

make the sauce

  • Sauté – Add the onions to the frying pan and fry for 2-3 minutes. Add the garlic, thyme, oregano, and bay leaf and continue cooking for an additional 3-5 minutes, stirring occasionally to prevent burning.
  • cover and simmer – Then add the tomato puree, smoked paprika, Worcestershire sauce, beef and about 1-2 cups of water. Cover and simmer for about 45 minutes.
  • add peppers – Throw in the peppers and continue cooking until the meat is tender.
  • serve – Remove and serve warm. Pour the sauce over the steak.
Spoon serving swiss steak

recipe variations

  1. more vegetables – You can add carrots and green peas to the sauce, just like a classic Swiss steak.
  2. Spicy – Spice it up with habanero, serrano, or scotch bonnet peppers for a zesty oomph. Pepper flakes, cayenne, or a dash of hot sauce also work, but if you don’t want them to be too overpowering.
  3. Asian version – Flavor with curry powder and coconut milk to take this Swiss steak to another level.
  4. red wine sauce – A red wine infusion in a tomato-based broth makes for a more sophisticated finish, perfect for an intimate date night.
  5. grilled swiss steak – Bake meat, add remaining ingredients, cover tightly with foil and bake at 177°C for 1-2 hours until meat is tender. Remove from oven and let rest for about 10 minutes before serving.
  6. slow cooker swiss steak – On a particularly busy day, you may also like the slow cooker version. time, you can cook at high temperature for 4-5 hours.

tips and tricks

  1. For best results, use meat tenderizer to thin steaks to 0.5 inch thick. Cube steak works well here.
  2. If desired, you can also add about 1 cup of sliced ​​celery or diced carrots to the onion mixture for added texture.
  3. If you don’t have a can of tomato puree, diced tomatoes and canned juice will do just fine. To thicken the sauce, simply stir in 1 tablespoon cornstarch/flour and 1 tablespoon water.
  4. If you want a richer, thicker sauce, add tomato paste instead of cornstarch slurry. Alternatively, if the sauce is too thick, dilute it with more broth or water.

advance instructions

You can prepare the meat and sauce first and then put everything in the pot. Cover the pot and refrigerate for up to 24 hours. There is something about tomatoes that makes them even tastier the next day. Once ready, let it simmer for 45 minutes to an hour and you’re done.

How to eat and store

serving – This tender, juicy Swiss steak is best served right out of the pan with mashed potatoes, rice, or pasta. A perfect dinner pairing for the whole family.

storage – If you are lucky enough to have leftovers, you can store them in an airtight container in the refrigerator for 4 days or in the freezer for 6 months.

reheat – Reheat over medium-high heat, stirring occasionally to keep the bottom from burning. You can add more water or broth if you want. Alternatively, he covered in foil, reheat in the oven at 350°F/177°C for 25-35 minutes. Or, if reheating a single serving, microwave for 1-2 minutes.

Rich Swiss steak served on a plate of white rice and mung beans

Frequently Asked Questions

What is Swiss steak cut meat?

Swiss is not really a cut of beef. This is a softening process for economical but tighter cuts such as bottom rounds, top rounds or chucks. You can also use other cuts of beef such as tenderloin or skirt steak in this recipe, but reduce the cooking time as they will soften more quickly.

What’s the difference between a Swiss steak and a Salisbury steak?

A chunk of beef marinated in a delicious tomato sauce is called a Swiss steak. Salisbury steak is ground beef grilled in brown gravy his sauce. It’s that easy!

Is swiss steak the same as cube steak?

yes. Swiss Steak and Cube Steak go through the same process in a meat cuber or swiss machine, a mechanical softener. Name it whatever you like, like Swiss Steak or Cube Steak.

what to eat with swiss steak

This Swiss steak recipe can be a regular family weekday meal or a special occasion main course. And as a total package, it’s best served with the following amazing side dishes.

  1. roasted garlic mashed potatoes
  2. Southern green beans and potatoes
  3. Oven-baked corn
  4. Spicy Roasted Garlic Broccoli
  5. rice pilaf

Try more mouthwatering steak recipes

Conclusion

Steak can be very expensive. But with this Swiss steak recipe, you can save money and still enjoy a mouthwatering beef dinner. Want more budget-friendly beef dinner ideas for your family? Sign up for our newsletter to stay up to date!❤️

see how to make

This blog post was originally published in December 2018 and has been updated with additional tips, new photos, and videos..

swiss steak

Swiss Steak – A simple, hearty family dinner featuring seared, coated and charred round steaks slow-cooked in rich tomato gravy, peppers, onions and seasonings. A delicious family steak meal that won’t break the bank!

instructions

  • Pat steak dry with paper towels and season with salt, pepper and Cajun seasoning.

  • In a medium bowl, combine flour, salt, pepper, garlic and onion powder.

  • Then dust the steak with the seasoned flour and shake off the excess.

  • Heat the oil in a cast iron skillet over medium-high heat. Then sear the steaks until golden brown on both sides – 6 to 7 minutes per side.

  • Remove the beef from the skillet and place it on a plate.

  • Add the onions to the pan and fry for 2-3 minutes. Add the garlic, thyme, oregano and bay leaf, in order, and he cooks another 3-5 minutes, stirring occasionally to prevent burning.

  • Then add tomato puree, smoked paprika, Worcestershire sauce, beef and 1-2 cups of water. Cover and simmer for about 45 minutes.

  • Add paprika and simmer until meat is tender.

  • Remove from heat and serve warm. Pour the sauce over the steak.

Tips and notes:

  • For best results, use meat tenderizer to thin steaks to 0.5 inch thick. Cube steak works well here.
  • If desired, you can also add about 1 cup of sliced ​​celery or diced carrots to the onion mixture for added texture.
  • If you don’t have a can of tomato puree, diced tomatoes and canned juice will do just fine. To thicken the sauce, simply stir in 1 tablespoon cornstarch/flour and 1 tablespoon water.
  • If you want a richer, thicker sauce, add tomato paste instead of cornstarch slurry. Alternatively, if the sauce is too thick, dilute it with more broth or water.
  • Keep in mind that nutritional information is approximate and can vary greatly depending on products used in recipes.

Nutrition Facts Table:

Serving: 250g| | calorie: 506kcal (twenty five%)| | carbohydrate: 13g (Four%)| | protein: 28g (56%)| | thick: 38g (58%)| | saturated fat: 12g (75%)| | Polyunsaturated fat: 3g| | Monounsaturated fat: 18g| | Trans fat: 2g| | cholesterol: 107mg (36%)| | sodium: 144mg (6%)| | potassium: 561mg (16%)| | fiber: 2g (8%)| | sugar: 2g (2%)| | Vitamin A: 807IU (16%)| | Vitamin C: twenty twomg (27%)| | calcium: 54mg (Five%)| | iron: Fourmg (twenty two%)

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