Beef > Swiss

Swiss Steak with Red Wine Gravy Recipe

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 vegetable oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup beef broth
- 1/2 cup red wine
- 1 tablespoon tomato paste
- 1 teaspoon Worcestershire sauce
- 1 bay leaf

Special equipment needed:
- Large skillet with lid

Step-by-step instructions:

1. In a shallow dish, combine flour, salt, and pepper. Dredge the steak pieces in the flour mixture, shaking off any excess.

2. Heat the vegetable 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. Stir in the beef broth, red wine, tomato paste, Worcestershire sauce, and bay leaf. Bring the mixture to a simmer.

5. Return the steak to the skillet, spooning 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. Serve the steak with the red wine gravy spooned over the top.


- 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: 420
- Fat: 18g
- Carbohydrates: 19g
- Protein: 42g

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.

Variations:
- Add sliced mushrooms to the skillet with the onion and garlic.
- Use white wine instead of red wine for a lighter gravy.
- Add diced carrots and celery to the skillet for a heartier meal.

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.
- For a thicker gravy, whisk together 1 tablespoon of cornstarch with 1 tablespoon of cold water and stir into the sauce during the last 10 minutes of cooking.

Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
- Reheat the steak and gravy in a skillet over low heat until warmed through.

Presentation ideas:
- Serve the Swiss steak with mashed potatoes and steamed green beans for a classic meal.

Garnishes:
- Garnish with fresh parsley or chopped chives.

Pairings:
- Serve with a glass of red wine, such as a Cabernet Sauvignon or Merlot.

Suggested side dishes:
- Mashed potatoes
- Steamed green beans
- Roasted carrots

Troubleshooting advice:
- If the gravy is too thin, simmer the steak uncovered for an additional 10-15 minutes to thicken the sauce.

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 was traditionally called "swissing."

Flavor profiles:
- The Swiss steak has a rich, savory flavor from the beef broth and red wine, while the gravy is slightly tangy from the tomato paste and Worcestershire sauce.

Serving suggestions:
- Serve the Swiss steak with a side of mashed potatoes and steamed green beans for a classic meal.

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Taste: Savory, Rich, Tangy, Herbal, Earthy