This Easy Swiss Steak recipe uses inexpensive beef that has been cooked down until tender in a flavorful tomato sauce.
An impressive steak dinner doesn’t have to cost you a lot of money or time if you make it all in one pot!
Perhaps you’ve had Swiss Steak in a restaurant, perhaps it’s a childhood favorite, or perhaps you’ve never had the pleasure of tasting it at all!
One thing is certain: it’s a lot simpler to make than you think. The deep, rich flavors and ultra tender beef are achieved through the use of simple ingredients and a simple method.
- New York Strip and Ribeye: What is the Difference?
- How to Reheat Steak without drying it out?
- How Long to Smoke Sausage?
WHAT IS SWISS STEAK
For many, the term “Swiss steak” is a misnomer because the dish does not originate in Switzerland, and in this recipe, we braise it in a more Italian tomato sauce.
The name of this steak isn’t based on the country, but on the fact that it’s made with cube steak that’s been “swissed” – pounded thoroughly with a meat tenderizer and then slowly braised to bring out a tender, meaty flavor.
WHAT IS CUBE STEAK?
If you’re wondering what cube steak is, you’re not alone. Cube steak has a strange name, but it simply refers to a steak that has been flattened by pounding with a meat tenderizer.
Cube steak isn’t actually shaped like a cube; rather, it refers to the shape of the indentation left in the meat by the tenderizer.
Cube steak is most commonly used for chicken fried steak, but it is also popular for being served with mushrooms and onions in a creamy and rich brown gravy sauce.
While all cube steak can be considered swiss steak, not all swiss steak is cube steak because another cut could be substituted (though we think cube steak is the best for this preparation.)
KETO SWISS STEAK RECIPE
Because we’re not dredging the steak before cooking, like many recipes, you’ll just need to change the amounts of some of the vegetables used to fit into a keto diet.
WHY YOU NEED TO MAKE THIS RECIPE?
- Simple enough for a novice cook but elegant enough for a restaurant menu!
- Braised beef that falls apart and melts in your mouth.
- Uses pantry staples to create a complex and impressive dinner!
- I used a bottom round roast for the beef. This beef will be cooked low and slow to ensure that it is perfectly tender.
- Sunflower, safflower, canola, grapeseed, vegetable, or avocado oil can be substituted for olive oil.
- Onion and garlic are important flavor enhancers in any sauce.
- Tomato paste – Ensure that you have tomato paste on hand. It’s thick and flavorful, with a strong tomato flavor that adds richness and depth to the sauce.
- Crushed tomatoes can be used in place of diced tomatoes.
- Beef broth has a low sodium content. If you only have chicken or vegetable broth, that will suffice.
- Try this easy homemade version of Italian seasoning, or any combination of your favorite dried herbs.
- Worcestershire sauce – It adds a rich flavor to sauces and can be substituted for soy sauce.
HOW TO MAKE SWISS STEAK?
- Swiss the steak: Poke holes in each slice of steak on both sides with a meat tenderizer mallet. You could also use a fork or a pairing knife.
- Dredge the beef slices in flour and season liberally with salt and pepper. In a shallow bowl, combine the flour and baking powder. Flour each piece of beef thoroughly.
- Sear the steak in a large, deep skillet over medium-high heat with 2 tablespoons olive oil. Cook the dredged beef in the skillet for 4-5 minutes per side, or until it is seared and well browned. Set the beef aside after removing it from the skillet.
- Sauté the onions in the skillet with the remaining tbsp of olive oil. Cook for 3-4 minutes, or until softened and translucent. Cook for 30 seconds, or until the garlic is fragrant.
- Stir in the tomato paste and cook for 1 minute before adding the diced tomatoes, broth, Italian seasoning, and Worcestershire sauce. Stir everything together thoroughly.
- Bring the mixture to a boil, then reduce to a low heat and braise. Return the beef to the skillet and make sure it’s completely submerged. Cook, covered, for 1 1/2 hours, or until the sauce has reduced and the beef is tender. Stir infrequently.
- Finishing and serving: Check for seasoning and season with salt and pepper as needed. Serve garnished with parsley.
HOW TO SERVE?
This Swiss steak goes well with rice or noodles to soak up all of the deliciousness, but it is usually served simply with mashed potatoes and vegetables.
CAN I MAKE SWISS STEAK WITHOUT A PRESSURE COOKER?
Without a doubt. The recipe can be made in a slow cooker, on the stovetop, or as a slow braise in the oven.
Here are my recommendations based on the cooking method you selected.
INSTRUCTIONS FOR THE SLOW COOKER:
- In a skillet, flour and sear the round steaks before placing them on the bottom of your slow cooker pot. Combine the carrots, tomatoes, onion slices, red wine vinegar, and Worcestershire sauce in a mixing bowl. Cook on high for 6-8 hours, or until the round steak is fork tender. If your sauce becomes too thick, thin it out with some beef broth. If it’s too thin at the end, use one of the methods listed above to thicken it.
- The recipe is basically the same, except you’ll need a large skillet or pot and instead of pressure cooking, you’ll simmer at a low temperature for an extended period of time. Because there will be more evaporation, you will need to add more liquid than when pressure cooking.
INSTRUCTIONS FOR THE OVEN:
- I recommend flouring and searing the round steaks before layering them in a casserole dish or a dutch oven. Add diced tomatoes, onions, and carrots on top. Add about 1-2 cups beef broth, enough to completely cover the steaks. Bake for 3-4 hours at 350°F, or until the round steak is fork tender.
HOW TO STORE LEFTOVERS?
Place leftovers in an airtight container and refrigerate for 3-4 days.
Swiss steak can be reheated in the microwave or in a skillet over medium heat, stirring occasionally. If the sauce has thickened too much, add a splash of water or broth to thin it out.
Freezing: You can keep leftovers in the freezer for up to 2-3 months.
Allow the leftovers to thaw overnight in the fridge before using one of the reheating methods described above. This ensures that you can reheat the meat without breaking it apart.
Frequently Asked Questions
Because we’re slow braising this recipe, you won’t need a digital meat thermometer like you would for most of my easy beef recipes. Swiss steaks are cooked when the meat is tender to the touch and soft when pressed with the tines of a fork, similar to a tender pot roast.
Leftovers can be refrigerated in an airtight container for up to four days. To reheat, add the steak and tomato sauce to the pan and heat until hot.
After cooking, swiss steak can be frozen for up to four months in an airtight plastic freezer bag. Allow to thaw overnight in the refrigerator before simmering covered in a pan until piping hot.
A cube steak is a cut of meat that has been run through a mechanical tenderizer, also known as a meat cuber or swissing machine. Because of the cube-shaped indentations made by the tenderizer, the resulting steak is known as a cube steak or swiss steak. It can, however, be made with any tough cut of beef.
inspired by: https://sweetcsdesigns.com/easy-swiss-steak-recipe/