Ingredients with Measurements:
- 2 pounds round steak, cut into 4 pieces
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 cup beef broth
- 1/2 cup red wine
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- 1/4 cup chopped fresh parsley
Special equipment needed:
- Large skillet with lid
- Tongs
Step-by-step instructions:
1. In a shallow dish, combine flour, salt, and pepper. Dredge each piece of steak in the flour mixture, shaking off any excess.
2. In a large skillet, heat olive oil over medium-high heat. Add the steak 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 5 minutes.
4. Add the beef broth, red wine, tomato paste, thyme, rosemary, and bay leaf to the skillet. Stir to combine.
5. Return the steak to the skillet and spoon some of the sauce over the top. Cover the skillet with a lid and simmer over low heat for 1 1/2 to 2 hours, or until the steak is tender.
6. Remove the bay leaf and discard. Sprinkle chopped parsley over the top of the steak before serving.
Time:
Preparation time: 15 minutes
Cooking time: 1 1/2 to 2 hours
Temperature:
Simmer over low heat
Serving size:
4 servings
Nutritional information:
Calories: 450
Fat: 16g
Saturated Fat: 5g
Cholesterol: 120mg
Sodium: 900mg
Carbohydrates: 20g
Fiber: 2g
Sugar: 4g
Protein: 47g
Substitutions for ingredients:
- Round steak can be substituted with flank steak or sirloin steak.
- Red wine can be substituted with beef broth or chicken broth.
- Tomato paste can be substituted with tomato sauce or crushed tomatoes.
Variations:
- Add sliced mushrooms to the skillet along with the onion and garlic.
- Use fresh herbs instead of dried herbs.
- Add diced carrots and celery to the skillet along with the onion and garlic.
Tips and tricks:
- Make sure to shake off any excess flour from the steak before cooking to prevent the flour from burning in the skillet.
- If the sauce is too thick, add more beef broth or red wine to thin it out.
- For a thicker sauce, mix 1 tablespoon of cornstarch with 1 tablespoon of cold water and stir into the sauce before simmering.
Storage instructions:
Store leftover Swiss steak in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat Swiss steak in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve Swiss steak on a bed of mashed potatoes or rice.
Garnishes:
Garnish with additional chopped parsley or a sprig of fresh thyme.
Pairings:
Serve Swiss steak with a side salad or roasted vegetables.
Suggested side dishes:
- Mashed potatoes
- Rice pilaf
- Roasted carrots and parsnips
Troubleshooting advice:
- If the sauce is too thin, simmer uncovered for a few minutes to reduce and thicken.
- If the steak is tough, simmer for an additional 30 minutes to 1 hour until tender.
Food safety advice:
- Make sure to cook the steak to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftover Swiss steak in the refrigerator within 2 hours of cooking.
Food history:
Swiss steak is a classic American dish that originated in the 19th century. It was traditionally made with tough cuts of meat that were pounded with a mallet to tenderize them.
Flavor profiles:
Swiss steak is savory and hearty, with flavors of garlic, herbs, and red wine.
Serving suggestions:
Serve Swiss steak with a crusty baguette and a glass of red wine for a cozy and comforting meal.
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