Introduction

Old-Fashioned Swiss Steak is a comforting dish that brings warmth and nostalgia to the dinner table. This classic recipe hails from the days of hearty, home-cooked meals, where each bite is filled with rich flavors and tender textures. Swiss steak is not only delicious but also a wonderfully economical way to prepare a filling meal, making it a perfect choice for families.

At its core, Swiss steak combines braised cuts of beef with a savory tomato-based sauce, slowly cooked to perfection. The gentle simmer allows the flavors to meld and the meat to become melt-in-your-mouth tender. Whether you’re a novice cook or a seasoned chef, this dish is approachable and rewarding, promising to impress everyone gathered around the table.

Ingredients

2 pounds round steak
Round steak is ideal for Swiss steak due to its lean nature, which can become wonderfully tender when braised over low heat.
1 teaspoon salt
Salt enhances the overall flavor of the meat and helps to draw out moisture, contributing to a more flavorful dish.
1/2 teaspoon black pepper
Black pepper adds a subtle heat and depth to the dish that complements the savory flavors of the sauce.
1/4 cup all-purpose flour
Dredging the steak in flour creates a light crust that helps to brown the meat and thicken the sauce.
2 tablespoons vegetable oil
Oil is used for searing the meat, locking in juices and forming a flavorful base for the dish.
1 large onion, chopped
Onions provide sweetness and aromatic depth, essential for building the flavor profile of the dish.
2 cloves garlic, minced
Garlic adds a fragrant, nutty depth that elevates the overall taste of the Swiss steak.
1 can (14.5 ounces) diced tomatoes with juices
Diced tomatoes form the base of the sauce, providing acidity, moisture, and a natural sweetness.
1 cup beef broth
Beef broth enhances the meatiness of the dish and adds richness to the sauce.
1 teaspoon Worcestershire sauce
Worcestershire sauce contributes a complex umami flavor, enhancing the savory notes of the dish.
1 tablespoon fresh parsley, chopped (for garnish)
Fresh parsley adds a pop of color and a touch of freshness, balancing the rich flavors of the steak.

Directions & Preparation

Step 1: Prepare the steak by seasoning and dredging in flour.

Begin by cutting the round steak into serving-sized pieces, if necessary, and seasoning each piece with salt and pepper. Dredging the seasoned steak in flour before cooking will create a flavorful crust and help thicken the sauce as it simmers. This first step is crucial for achieving the desired texture and flavor.

Step 2: Heat oil in a large skillet over medium-high heat and sear the steak.

Heat the vegetable oil in a large, heavy-bottomed skillet until shimmering. Carefully add the dredged steak pieces without overcrowding the pan—this ensures a good sear. Searing the meat not only locks in the juices but also develops a rich, brown crust that enhances the overall flavor of the dish.

Step 3: Remove steak and set aside; add onions and garlic to the skillet.

Once the steak has been seared on both sides, remove it from the skillet and set it aside on a plate. In the same skillet, add the chopped onions and minced garlic. This step is essential because it allows the vegetables to absorb the flavorful brown bits left in the pan, creating a robust base for the sauce.

Step 4: Add diced tomatoes and beef broth to the skillet.

Pour in the can of diced tomatoes along with their juices and the beef broth. Stir to combine, scraping the bottom of the pan to lift any flavorful bits. The acidity from the tomatoes will break down the meat during slow cooking, enhancing tenderness, while the broth adds depth and moisture to the sauce.

Step 5: Stir in Worcestershire sauce, then return the steak to the skillet.

Add Worcestershire sauce to the mixture, stirring well. Return the seared steak pieces to the skillet, ensuring they are submerged in the sauce. This integration allows the meat to absorb the flavors while simmering, resulting in tender, flavorful steak that is at the heart of this dish.

Step 6: Cover and simmer on low for 1.5 to 2 hours until tender.

Cover the skillet and reduce the heat to low, allowing the dish to simmer gently. The long, slow cooking process is key to transforming the tougher cuts of meat into tender slices. During this time, the flavors meld beautifully, and the sauce thickens, enveloping the steak in a savory embrace.

Step 7: Garnish with fresh parsley before serving.

Once the steak is tender and the sauce has thickened, remove the skillet from the heat and garnish with fresh parsley. This adds a visual appeal and a hint of freshness to the dish. Serving it alongside hearty sides like mashed potatoes or roasted vegetables creates a complete, satisfying meal.

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

The Role of Slow Cooking in Tenderizing Meat

One of the hallmarks of Old-Fashioned Swiss Steak is its slow cooking process. By allowing the meat to simmer gently in a flavorful liquid, the connective tissues break down, resulting in a fork-tender texture. This technique not only enhances tenderness but also allows the flavors to meld, providing a depth that cannot be rushed. It's a beautiful reminder of how simple, slow cooking can yield extraordinary results.

Choosing the Right Cut of Steak

While round steak is traditional, you can experiment with other cuts like chuck or flank steak for this recipe. The key is to select a cut that benefits from braising. Look for well-marbled options as the fat content will further contribute to the tenderness and flavor of the dish. Exploring different cuts can lead to exciting variations of this classic recipe.

Serving Suggestions to Complement Swiss Steak

Old-Fashioned Swiss Steak pairs beautifully with a variety of sides. Consider serving it alongside creamy mashed potatoes, which soak up the delicious sauce, or with wide egg noodles for a hearty meal. Steamed green beans or a fresh salad can add a crunchy contrast, balancing the rich flavors of the steak. Don't forget some crusty bread for scooping up that flavorful sauce!

FAQs

What can I do if my sauce is too thick?

If your sauce becomes too thick during cooking, simply add a small amount of beef broth or water to reach your desired consistency, stirring it in gradually.

What can I substitute if I can’t find round steak?

If round steak isn't available, consider substituting with chuck steak or flank steak, which also work well for slow cooking and yield delicious results.

Can I use fresh tomatoes instead of canned?

Yes, you can use fresh tomatoes; just peel, seed, and dice them before adding to the skillet. You might want to adjust the liquid level slightly since fresh tomatoes contain less juice than canned.

How can I intensify the flavor of the sauce?

To deepen the flavor of your sauce, consider adding a splash of red wine or a teaspoon of smoked paprika to the broth and tomato mixture.

Can I add vegetables to the Swiss steak?

Absolutely! Carrots, bell peppers, or celery can be added when cooking the onions and garlic, enhancing the flavor and nutritional content of the dish.

What should I do if the meat turns out overcooked?

If the meat is overcooked and tough, it can be sliced thinly and mixed back into the sauce, allowing it to soak up the juices and become more palatable.

Conclusion

Old-Fashioned Swiss Steak is more than just a meal; it's a nostalgic experience that unites families and friends. The tenderness of the meat, enriched by a savory sauce, creates lasting memories around the dinner table. It’s a wonderful dish to bring back into rotation, reminding us of the joys of home cooking.

So, roll up your sleeves and embrace the timelessness of this classic recipe. With a few simple ingredients and a bit of patience, you’ll have a hearty meal that tastes like it was made with love—from your kitchen to your heart.

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