Ingredients with Measurements:
- 1 1/2 pounds round steak, cut into serving-size pieces
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
- 1/4 teaspoon garlic powder
- 2 tablespoons vegetable oil
- 1 large onion, sliced
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
Special equipment needed:
- Large skillet with lid
Step-by-step instructions:
1. In a shallow dish, mix together flour, salt, pepper, paprika, and garlic powder.
2. Dredge each piece of steak in the flour mixture, shaking off any excess.
3. Heat vegetable oil in a large skillet over medium-high heat.
4. Brown the steak on both sides, about 3-4 minutes per side.
5. Remove the steak from the skillet and set aside.
6. Add sliced onions to the skillet and cook until softened, about 5 minutes.
7. Add beef broth and Worcestershire sauce to the skillet, stirring to scrape up any browned bits from the bottom of the skillet.
8. Return the steak to the skillet and spoon the onion gravy over the top.
9. Cover the skillet with a lid and reduce heat to low.
10. Simmer for 1 1/2 to 2 hours, or until the steak is tender and the gravy has thickened.
11. Serve hot with the onion gravy spooned over the top.
Time:
Preparation time: 15 minutes
Cooking time: 1 1/2 to 2 hours
Temperature:
Low heat
Serving size:
4 servings
Nutritional information:
Calories: 370
Fat: 18g
Saturated Fat: 5g
Cholesterol: 105mg
Sodium: 1180mg
Carbohydrates: 12g
Fiber: 1g
Sugar: 3g
Protein: 37g
Substitutions for ingredients:
- Round steak can be substituted with cube 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.
- Worcestershire sauce can be substituted with soy sauce or balsamic vinegar.
Variations:
- Add sliced mushrooms to the skillet with the onions.
- Use red wine instead of beef broth for a richer flavor.
- Add diced potatoes and carrots to the skillet for a one-pot meal.
Tips and tricks:
- Make sure to shake off any excess flour from the steak before browning to prevent the flour from burning in the skillet.
- For a thicker gravy, mix 1 tablespoon of cornstarch with 1 tablespoon of cold water and stir into the gravy during the last 10 minutes of cooking.
- Leftover Swiss steak can be used in sandwiches or served over mashed potatoes.
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 on a bed of mashed potatoes or rice, garnished with fresh parsley.
Garnishes:
Fresh parsley or chopped green onions.
Pairings:
Serve with a side of steamed vegetables or a green salad.
Suggested side dishes:
Mashed potatoes, roasted vegetables, green beans, or a Caesar salad.
Troubleshooting advice:
If the gravy is too thin, simmer uncovered for a few minutes to thicken. If the gravy is too thick, add more beef broth 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 19th century. It was traditionally made with tough cuts of beef that were pounded with a mallet to tenderize them.
Flavor profiles:
Savory, hearty, and comforting.
Serving suggestions:
Serve hot with a side of mashed potatoes or rice.
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