Simply Recipes / Elise Bauer
What Is Swiss Steak?
Swiss steak is a method of slow-cooking a relatively tough cut of beef, such as a round steak.
The meat is browned, and then braised in a tomato sauce.
Simply Recipes / Elise Bauer
According to The American Century Cookbook, recipes first starting showing up for Swiss steak in the 1930s.
Reynolds Wrap Aluminum popularized it in the late 40s by promoting the recipe as a use for its foil.
Their recipe had you line a roasting pan with foil and cook the steak in the oven.
Simply Recipes / Elise Bauer
(Ours below is done on the stovetop.)
The recipe below is my mother’s method for making Swiss Steak.
This way they’ll soak up some of the flavor from the steak.
Simply Recipes / Elise Bauer
Par-cooking helps confirm they cook through in the low heat of the oven.
you’re able to also serve Swiss steak alongside roasted vegetables.
Sprinkle with salt and pepper.
Simply Recipes / Elise Bauer
Remove the steak from the pan and set aside.
Add onions and garlic to the pan and another tablespoon of oil.
Add half of the herbs to the onions.
Simply Recipes / Elise Bauer
Return the steak to the pan, placing it on top of the onions.
Crowd the onions around and on top of the steak.
Sprinkle the thyme, sage, and marjoram on top of the steak.
Add the pureed tomatoes to the pan.
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.
Cook for 1 1/2 hours.
(You could use other vegetables, such as green beans, or no vegetables at all.)
You’ll have more control over how cooked the vegetables are if you pre-cook them a bit first.
The steak should be done after a total cooking time of 2 hours.
To check it, it’s possible for you to poke it with a fork.
The meat should be quite tender.
To serve, remove the steak and slice it on a carving board.
Spoon the sauce over the steak.
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