Ingredients with Measurements:
- 1 1/2 pounds round steak, cut into 4 pieces
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon paprika
- 1/4 cup vegetable oil
- 1 large onion, sliced
- 2 cloves garlic, minced
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- 1 tablespoon tomato paste
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
Special equipment needed:
- Large skillet with lid
Step-by-step instructions:
1. In a shallow dish, combine flour, salt, pepper, and paprika. Dredge the steak pieces in the flour mixture, shaking off any excess.
2. Heat the oil in a large skillet over medium-high heat. Add the steak pieces and cook until browned on both sides, about 3-4 minutes per side. Remove the steak from the skillet and set aside.
3. Add the onion and garlic to the skillet and cook until softened, about 3-4 minutes.
4. In a small bowl, whisk together the beef broth, Worcestershire sauce, tomato paste, thyme, and rosemary. Pour the mixture into the skillet and bring to a simmer.
5. Return the steak to the skillet and spoon the sauce over the top. Cover the skillet with a lid and simmer for 1 1/2 to 2 hours, or until the steak is tender and the sauce has thickened.
6. Serve hot, garnished with fresh parsley or chopped chives.
Time:
Preparation time: 15 minutes
Cooking time: 2 hours
Temperature:
Medium-high heat for browning the steak, then simmer on low heat for 1 1/2 to 2 hours.
Serving size:
4 servings
Nutritional information:
Calories: 420
Total Fat: 23g
Saturated Fat: 6g
Cholesterol: 95mg
Sodium: 950mg
Total Carbohydrates: 20g
Dietary Fiber: 2g
Sugar: 3g
Protein: 33g
Substitutions for ingredients:
- Round steak can be substituted with sirloin steak or flank steak.
- Vegetable oil can be substituted with canola oil or olive oil.
- Beef broth can be substituted with chicken broth or vegetable broth.
- Tomato paste can be substituted with ketchup or tomato sauce.
Variations:
- Add sliced mushrooms to the skillet with the onion and garlic.
- Use red wine instead of beef broth for a richer sauce.
- Add diced carrots and celery to the skillet for a heartier dish.
Tips and tricks:
- Make sure to shake off any excess flour from the steak before frying to prevent the flour from burning in the skillet.
- If the sauce is too thin, mix a tablespoon of cornstarch with a tablespoon of water and stir it into the sauce to thicken it.
- For a crispier crust, fry the steak in batches and do not overcrowd the skillet.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the steak in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the steak on a bed of mashed potatoes or rice, and spoon the sauce over the top.
Garnishes:
Fresh parsley or chopped chives.
Pairings:
Serve with a side of roasted vegetables or a green salad.
Suggested side dishes:
Mashed potatoes, rice, roasted vegetables, green salad.
Troubleshooting advice:
- If the steak is tough, it may not have cooked long enough. Simmer for an additional 30 minutes or until tender.
- If the sauce is too thick, add more beef broth or water to thin it out.
Food safety advice:
Make sure to cook the steak to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Swiss steak is a classic American dish that originated in the early 1900s. It gets its name from the technique of tenderizing the meat by pounding it with a meat mallet, which is called "swissing."
Flavor profiles:
The steak is savory and tender, with a rich and flavorful sauce that is slightly tangy from the Worcestershire sauce and tomato paste.
Serving suggestions:
Serve the steak hot with a side of mashed potatoes or rice, and a green salad or roasted vegetables.
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