Introduction

Swiss steak is a timeless comfort dish that takes you back to simpler times. The combination of tender beef, rich gravy, and fresh vegetables creates a satisfying meal that warms the soul.

This classic recipe involves braising the meat, allowing it to absorb all the delightful flavors from the accompanying ingredients. It’s the kind of dish that transforms hearty, everyday ingredients into something truly special.

Whether you serve it with mashed potatoes, rice, or crusty bread, Swiss steak is a versatile dish that pairs well with many sides, making it a favorite in households everywhere.

Ingredients

2 pounds beef round steak
The star of this dish, beef round steak, provides a rich flavor. When braised properly, it becomes tender and juicy, absorbing the flavors of the sauce.
1/4 cup all-purpose flour
Flour is used to dredge the steak, which helps create a crust when seared. This browning adds flavor and helps thicken the gravy during cooking.
2 tablespoons vegetable oil
Oil is essential for searing the beef, providing the necessary heat to achieve a golden, flavorful crust. It also helps in cooking the vegetables.
1 medium onion, sliced
Onions add sweetness and depth to the dish. When sautéed, they caramelize and contribute to the rich, complex flavor of the sauce.
2 carrots, sliced
Carrots bring natural sweetness and color. They soften during cooking, enhancing the texture and flavor profile of the dish.
2 stalks celery, sliced
Celery complements the other vegetables, adding a fresh crunch and additional flavor. It also infuses the broth with a savory note as it cooks.
2 cups beef broth
Broth forms the base for the sauce, providing a savory depth. It also keeps the meat moist during the braising process.
1 can (14.5 ounces) diced tomatoes
Diced tomatoes provide acidity and balance the richness of the gravy, contributing bright flavor notes that lighten the dish.
1 teaspoon salt
Salt enhances all the flavors in the dish, helping to bring out the natural taste of the beef and vegetables.
1/2 teaspoon black pepper
Black pepper adds warmth and a gentle kick, complementing the other flavors in the dish.
1 teaspoon dried thyme or Italian seasoning
Herbs introduce aromatic qualities, deepening the overall flavor while bringing a touch of earthiness to the gravy.

Directions & Preparation

Step 1: Prepare the beef steak by trimming excess fat and cutting it into serving-sized pieces.

Trimming the fat is important as it helps the meat cook evenly and prevents excessive greasiness in the dish. Cutting the steak into portions allows for quicker cooking and easier serving.

Step 2: Dredge each piece of beef in all-purpose flour, shaking off excess.

Dredging in flour creates a protective coating that not only helps to brown the meat but also thickens the sauce during cooking. Ensure an even coat for optimal results.

Step 3: In a large skillet, heat the vegetable oil over medium-high heat.

Heating the oil sufficiently is crucial for achieving a nice sear on the beef. This step enhances the flavor and creates a crust that locks in the juices.

Step 4: Sear the beef pieces on both sides until browned, about 3-4 minutes per side.

Browning the meat is essential for building flavor through the Maillard reaction. This step not only improves the taste but also enhances the dish's visual appeal.

Step 5: Remove the beef from the skillet and set it aside on a plate.

Setting the beef aside allows you to deglaze the pan afterward, ensuring no flavorful bits are left behind. This step is key for creating a rich sauce.

Step 6: Add sliced onions, carrots, and celery to the skillet, cooking until softened, about 5 minutes.

Cooking the vegetables adds depth to the dish as they release moisture and combine their flavors. This step prepares a flavorful base for the sauce.

Step 7: Stir in the beef broth and diced tomatoes, scraping up any browned bits from the pan.

Deglazing the pan with broth helps lift the caramelized bits off the bottom, which are packed with flavor. This layer of complexity is crucial for a tasty sauce.

Step 8: Return the seared beef to the skillet, ensuring it is submerged in the liquid.

Submerging the beef allows it to absorb the flavors of the broth and vegetables while cooking. This is where the tenderization magic happens during the braising process.

Step 9: Season with salt, black pepper, and thyme or Italian seasoning, then bring to a simmer.

Adding the seasonings at this stage allows their aromatic qualities to infuse the dish as it cooks. Simmering sets the stage for long, slow cooking that tenderizes the beef.

Step 10: Cover the skillet and reduce heat to low, cooking for about 1.5 to 2 hours or until the beef is tender.

Slow cooking is the key to achieving tender beef. This gentle method allows the connective tissues to break down and results in a melt-in-your-mouth texture.

Step 11: Adjust seasoning as needed before serving.

Tasting before serving is essential to ensure the dish is flavorful and well-balanced. Adjusting seasoning can make a significant difference in the overall enjoyment.

Old-Fashioned Swiss Steak: A Tender, Flavorful Classic! - Fitandhealthier step photo

The Perfect Cut for Swiss Steak

Choosing the right cut of beef is vital to making an exceptional Swiss steak. While round steak is traditional, you can also use chuck or flank steak as they offer similar textures and flavors. Look for well-marbled pieces as this fat renders during cooking and adds moisture and flavor.

The Role of Braising in Flavor Development

Braising is a cooking technique that combines moisture with slow, gentle heat. This method not only tenderizes tougher cuts of meat but also allows them to absorb the flavors from the broth and vegetables. The result is a succulent dish with a depth of flavor that comes from hours of harmonious cooking.

Serving Suggestions Fit for Any Occasion

Swiss steak can be paired with various sides to create a complete meal. Classic options include creamy mashed potatoes or fluffy rice to soak up the delicious gravy. For a lighter touch, consider serving it alongside a fresh green salad or roasted vegetables, enhancing both flavor and nutrition.

FAQs

What if my Swiss steak is too thick?

If the sauce is too thick, gradually add beef broth or water while stirring until you reach your desired consistency.

What can I do if my Swiss steak tastes bland?

Enhance the flavor by adjusting the seasoning, adding more salt, pepper, or herbs. A splash of Worcestershire sauce can also elevate the taste.

How can I substitute the beef round steak?

Chuck or flank steak can be substituted for round steak, offering similar textures and flavors for an equally satisfying dish.

What should I do if the beef is overcooked?

If the beef becomes overcooked, try serving it with a flavorful gravy or sauce to add moisture and improve the texture.

Can I use fresh tomatoes instead of canned?

Fresh tomatoes can be used, but be sure to peel and chop them. You may need to adjust the cooking time to ensure they soften appropriately.

What kind of vegetables can I add?

You can add bell peppers, mushrooms, or even green beans to enhance the dish with more flavors and textures.

Conclusion

Old-fashioned Swiss steak is a dish that evokes warmth and nostalgia, perfect for gathering family around the dinner table. With tender meat and a rich, flavorful sauce, it’s a satisfying meal that's easily put together with simple ingredients.

As you embrace this classic recipe, remember that the love and care you put into cooking will make all the difference. Enjoy this delicious, hearty dish as you create new memories with those you hold dear.

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