Swiss steak is a popular dish that originated in Switzerland but has gained popularity around the world, especially in North America. It is a flavorful and comforting dish that features tender beef that has been coated in flour, seasoned, and then braised in a rich tomato-based sauce. The dish gets its name from the cooking method used, which involves pounding the meat with a meat mallet to tenderize it before cooking.
To prepare Swiss steak, a tough cut of beef, such as round or chuck, is pounded with a meat mallet to break down the connective tissues and make the meat more tender. The meat is then dredged in flour that has been seasoned with salt, pepper, and other spices to add flavor. The flour coating not only adds flavor but also helps thicken the sauce as the meat cooks.
The meat is then browned in a hot skillet to develop a rich, caramelized crust before being transferred to a pot. A sauce consisting of tomatoes, onions, garlic, and other aromatic ingredients is prepared and poured over the meat. The dish is then simmered on low heat for a couple of hours until the meat becomes incredibly tender and the flavors of the sauce meld together.
Swiss steak is often served with a side of mashed potatoes or rice, which helps soak up the delicious sauce. The tender meat, combined with the flavorful tomato sauce, creates a truly satisfying and comforting meal. With its rich flavors and hearty texture, Swiss steak is a classic dish that has stood the test of time and continues to delight people around the world.
Ingredients
2 lb boneless chuck steak
2 med onions, sliced
4 cloves of garlic, minced
kosher salt
black pepper
4 tbsp olive oil
1 28oz can crushed tomatoes
1 cup water
1 cup flour
1 tsp oregano
1 tbsp Worcestershire sauce
Method
Preheat oven to 325 degrees.
Place steak between 2 pieces of plastic wrap and pound to 1/2 inch thick.
In a dutch oven heat 2 tbsp of the olive oil over medium high heat.
Add the onions and garlic and cook for 5 minutes, until tender.
Season meat with salt and pepper and then dredge in the flour.
Add remaining 2 tbsp of olive oil to pot and add meat, searing on both sides 2-3 minutes, until golden brown.
In a medium bowl, combine the tomatoes, Worcestershire sauce, water, and oregano. Mix well and then pour over the meat.
Cover and bake in the oven for 2 – 2 1/2 hours until meat is falling apart.
Remove from oven and serve with mashed potatoes or rice.
