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Braised Swiss Steak

Written By luzumsuzisleruzmani on Friday, August 23, 2013 | 6:34 PM

Braised Swiss Steak

This one particular must definitely be submitted underneath Ease and comfort Foodstuff.

Remember mom’s Swiss Steak? I’m certain it was wonderful, and ideally my flavor packed edition will cause some good reminiscences and become a new favourite! For people of you who have only seasoned Swiss Steak as the primary training course in a Television Supper - trust me, this will be practically nothing like that.

Swissing is a procedure by which a substance (in our situation, spherical steak) is softened frequently by pounding or utilizing rollers. Most meat marketplaces in grocery retailers have the potential to swiss (aka dice) meat – all you need to do is ask them to operate your choice through their cuber.

You can see that the name comes from the technique of tenderizing the meat and has nothing to do with its country of origin. In truth, according to the people at Wikipedia, in Switzerland some thing like this would be known as Roasted Mincemeat. Let’s stick with Swiss Steak!

Braised Swiss Steak
Produce: four Servings     Planning Time: thirty Minutes     Cooking Time: 1½ Several hours


• ¼ Pound Thick Lower Bacon
• 1½ Lbs Beef Top Round Steak, swissed, cubed or pounded until finally about ½” thick
• ½ Cup All-Function Flour
• Canola Oil
• 2 Teaspoons Kosher Salt
• one Teaspoon Freshly Floor Black Pepper
• 1 Cup Green Pepper, diced
• one Cup Yellow Onion, diced
• 2 Cloves Garlic, minced
• one Tablespoon Tomato Paste
• 14½ Ounce Can Diced Tomatoes, use the petite dice range
• one Teaspoon Dried Oregano
• ½ Teaspoon Sweet Hungarian Paprika
• 1 Teaspoon Worcestershire Sauce
• 1½ Cups Beef Inventory

Preparation Actions

Phase 1. Preheat oven to 325º F. 

Phase 2. Fry Bacon in a Dutch oven right up until crisp. Switch off warmth and get rid of Bacon to a plate. Reserve drippings in the pot and include adequate Canola Oil to equal ¼ cup total unwanted fat.

Stage 3. Trim the Beef of added body fat and divide into 4 person servings. Period each facet with 50 % of the Salt & Pepper then dredge in the Flour. Time once again with remaining Salt & Pepper and dredge in Flour again.

Action 4. Return Dutch oven to medium-large warmth and when the Oil is scorching, brown two of the steaks for 2 minutes every single aspect until golden then remove the browned steaks to a wire rack, established in excess of a plate, to rest. Repeat with the two remaining steaks.

Phase five. Right after the last two steaks are removed to the wire rack, include the Onions, Environmentally friendly Pepper and Garlic and sauté for 2 minutes. Stir in the Tomato Paste until finally merged and then insert the diced Tomatoes, Oregano, Paprika, Worcestershire Sauce and Beef Stock.

Action 6. Stir until the sauce arrives to a simmer, crumble the cooked Bacon and stir into the sauce. Return the steaks to the Dutch oven along with any accrued juices and submerge them in the sauce. Include and cook for 1½ hours in the pre-heated oven.

Serve with Fluffy Lumpy Mashed Potatoes and Lower Inexperienced Beans.

Ideas and Trending

~ If your meat market are not able to accommodate your ask for to cube or swiss your steaks, use the spiked aspect of a meat tenderizer mallet and pound absent right up until the meat is ½” thick.

~ Swiss Steak tradition cuts the onions and pepper into strips, but I believe that dicing enables much more of the greens to brown and generates a smoother sauce at the end.

~ If desired, use an additional ¼ to ½ cup of beef inventory to thin the sauce at the end of the cooking time. Just take away the meat from the Dutch oven and deliver the remaining contents to a simmer whilst little by little stirring in the additional stock until the preferred consistency is reached.


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