Beef > Swiss

Swiss Steak with Bacon and Cheese Recipe

Ingredients with Measurements:
- 2 lbs. beef round steak, cut into serving-size pieces
- 1/4 cup all-purpose flour
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1/4 tsp. paprika
- 1/4 tsp. garlic powder
- 2 tbsp. vegetable oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 can (14.5 oz.) diced tomatoes, undrained
- 1 cup beef broth
- 4 slices bacon, cooked and crumbled
- 1 cup shredded Swiss cheese

Special equipment needed:
- Dutch oven or heavy-bottomed pot with lid

Step-by-step instructions:
1. Preheat oven to 350°F.
2. In a shallow dish, combine flour, salt, pepper, paprika, and garlic powder.
3. Dredge each piece of steak in the flour mixture, shaking off excess.
4. In a Dutch oven or heavy-bottomed pot, heat vegetable oil over medium-high heat.
5. Brown the steak on both sides, working in batches if necessary. Remove from pot and set aside.
6. Add onion and garlic to the pot and sauté until softened.
7. Add diced tomatoes and beef broth to the pot, stirring to combine.
8. Return the steak to the pot, making sure each piece is submerged in the liquid.
9. Cover the pot with a lid and transfer to the preheated oven.
10. Bake for 1 1/2 to 2 hours, or until the steak is tender.
11. Remove the pot from the oven and sprinkle cooked bacon and shredded Swiss cheese over the top.
12. Return the pot to the oven, uncovered, and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
13. Serve hot.


Time:
Preparation time: 20 minutes
Cooking time: 2 1/2 to 3 hours
Temperature:
Oven temperature: 350°F
Serving size:
This recipe serves 4-6 people.

Nutritional information:
Calories: 455
Total Fat: 26g
Saturated Fat: 10g
Cholesterol: 135mg
Sodium: 1076mg
Total Carbohydrates: 11g
Dietary Fiber: 1g
Sugar: 3g
Protein: 44g

Substitutions for ingredients:
- Beef round steak can be substituted with beef chuck steak or beef sirloin steak.
- Swiss cheese can be substituted with Gruyere cheese or provolone cheese.

Variations:
- Add sliced mushrooms to the pot with the onions and garlic.
- Use diced canned tomatoes with green chilies for a spicy kick.
- Substitute the bacon with diced ham or pancetta.

Tips and tricks:
- Make sure to brown the steak well before adding it to the pot to develop a rich flavor.
- If the liquid in the pot reduces too much during cooking, add more beef broth as needed.
- For a thicker sauce, whisk together 2 tbsp. cornstarch with 2 tbsp. cold water and stir into the pot during the last 10 minutes of cooking.

Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.

Presentation ideas:
Serve the Swiss steak with bacon and cheese on a large platter, garnished with chopped fresh parsley.

Garnishes:
Chopped fresh parsley, chopped green onions, or diced tomatoes.

Pairings:
Serve with mashed potatoes, roasted vegetables, or a side salad.

Suggested side dishes:
- Garlic mashed potatoes
- Roasted Brussels sprouts
- Caesar salad

Troubleshooting advice:
- If the steak is tough, it may need to cook longer in the oven.
- If the sauce is too thin, whisk together 2 tbsp. cornstarch with 2 tbsp. cold water and stir into the pot during the last 10 minutes of cooking.

Food safety advice:
- Make sure to cook the steak to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftovers promptly in the refrigerator.

Food history:
Swiss steak is a classic American dish that originated in the 19th century. It typically consists of beef round steak that is pounded, dredged in flour, and then braised in a tomato-based sauce.

Flavor profiles:
This Swiss steak with bacon and cheese is savory, rich, and comforting, with a tangy tomato sauce, smoky bacon, and melty Swiss cheese.

Serving suggestions:
Serve this Swiss steak with bacon and cheese as a hearty main course for a family dinner or special occasion.

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Taste: Savory, Rich, Cheesy, Smoky, Umami