Swiss Steak

Name: Swiss Steak
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 4
Cuisine: Global
Ingredients: 907 grams round or top round steak, about an inch thick; 2 Tbsps A couple of flour; 1 serving Salt and pepper; 3 Tbsps extra virgin olive oil; 1 onion, roughly chopped; 1 clove garlic, chopped; 473 milliliters puréed tomatoes (canned or fresh); 2 teaspoons each of fresh thyme, sage, marjoram, or 1/2 teaspoon each of dried

Swiss Steak takes about 2 hours from beginning to end. Watching your figure? This dairy free recipe has 426 calories, 54g of protein, and 18g of fat per serving. For $2.19 per serving, you get a main course that serves 4. It will be a hit at your valentin day event. If you have onion, puréed tomatoes, salt and pepper, and a few other ingredients on hand, you can make it. If you like this recipe, take a look at these similar recipes: Easy Swiss Steak: A Hearty Cube Steak, A-Plus Swiss Steak, and Swiss Steak.

Instructions

Sear the steak on both sides: Rub flour into both sides of the steak.

Ingredients you will need

All Purpose Flour

Steak

Dry Seasoning Rub

Sprinkle with salt and pepper.

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Salt And Pepper

Heat 2 tablespoons of oil in a wide, shallow pan (with a cover) to medium high heat.

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Cooking Oil

Equipment you will use

Frying Pan

Place the steak in the pan, and cook for approximately 10 minutes on each side, enough to brown the steak.

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Steak

Equipment you will use

Frying Pan

Remove the steak from the pan and set aside.

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Steak

Equipment you will use

Frying Pan

Add onions and garlic to the pan and another tablespoon of oil.

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Garlic

Onion

Cooking Oil

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Frying Pan

Cook the onions and garlic for 3-5 minutes, using a metal spatula to scrape up any steak drippings, mixing them in with the onions.

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Garlic

Onion

Steak

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Spatula

Add half of the herbs to the onions.

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Onion

Herbs

Add steak, herbs, tomato purée: Return the steak to the pan, placing it on top of the onions. Crowd the onions around and on top of the steak.

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Onion

Tomato

Herbs

Steak

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Frying Pan

Sprinkle the rest of the herbs on top of the steak.

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Herbs

Steak

Add the 2 cups of puréed tomatoes to the pan.

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Tomato

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Frying Pan

Cover and simmer: Cover the pan with a tight fitting lid. If you have a domed lid that fits, use it. A domed lid will help circulate the steam and moisture from the cooking juices and keep the steak moist.

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Steak

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Frying Pan

Bring the steak in the tomato purée to a simmer and then lower the heat to the lowest heat possible to maintain a low simmer. (We use the warm setting on our electric range, if using a high BTU gas range you may want to prop the pot up on some balled up foil to give it more distance from the heat.)

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Tomato

Steak

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Aluminum Foil

Pot

Cook for 1 1/2 hours.

vegetables: While the steak is cooking, you may want to slightly pre-cook vegetables that you want to serve with the steak. For example, for this dish we steamed 4 small, peeled, quartered russet potatoes and 2 carrots, quartered lengthwise and cut into 2 inch segments, for 5-10 minutes. (You could use other vegetables, such as green beans, or no vegetables at all.)

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Russet Potato

Green Beans

Vegetable

Carrot

Steak

After 1 1/2 hours of cooking time for the steak, we uncovered the pan, turned the steak over, added the potatoes and carrots, covered the pan and cooked the steak and vegetables for another 30 minutes.

Ingredients you will need

Vegetable

Potato

Carrot

Steak

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Frying Pan

The reason that you might want to pre-cook the vegetables a bit first is that the steak is cooking at a very low heat. You'll have more control over how cooked the vegetables are if you pre-cook them a bit first.

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Vegetable

Steak

Slice and serve: The steak should be done after a total cooking time of 2 hours. To check it, you can poke it with a fork. The meat should be quite tender.

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Steak

Meat

To serve, remove the steak and slice it on a carving board. Alternatively, you could have started with individual steaks that were smaller. Spoon the sauce over the steak.

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Steak

Sauce

Equipment

Ingredients

Servings:

907grams

round or top round steak, about an inch thick 2Tbsps

A couple of flour 1serving

Salt and pepper 3Tbsps

extra virgin olive oil 1

onion, roughly chopped 1clove

garlic, chopped 473milliliters

puréed tomatoes (canned or fresh)2teaspoons

each of fresh thyme, sage, marjoram, or 1/2 teaspoon each of dried

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Steak works really well with Merlot, Cabernet Sauvignon, and Pinot Noir. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. You could try Rabble Merlot. Reviewers quite like it with a 4.1 out of 5 star rating and a price of about 20 dollars per bottle.