Classic Swiss Steak

Classic Swiss Steak Classic Swiss Steak Pairing with San Silvestro Barbaresco Magno 2013 INGREDIENTS 1 1/2 to 2 pounds of round steak cut 1/2 inch thick (Used top round) 1 28oz can of whole San Marzano tomatoes 1 Green bell pepper Sliced 1 Large yellow onion chopped 2 cloves of garlic minced 1 tablespoon of worcestershire sauce 1 teaspoon of sugar 1/3 cup of all purpose flour 1/4 cup of olive oil Salt and Pepper to Taste DIRECTIONS 1. This is my Mother's classic Swiss steak recipe that has been in the family for generations. My Mother to this day still gets requests from family to make this Swiss steak. It brings back such great memories of sitting around the dinner table in our rural Pennsylvania house discussing the days events. I want to share this special recipe with all of you. Start our with round steak cut into 1/2 inch slices. This steak is a inexpensive cut of meat and is perfect for family dinner. You want to salt and pepper both sides of the steak, then you want to dredge or sprinkle a flour layer on both sides of the steak. My Mother taught me don't use a mallet use a small juice glass as pictured below and with an angle on the side of the glass you drink from pound down on the steak, it cuts tinny slits into the steak without going all the way through. This was taught to my Mother by her grandmother who swore by this step. 2. My choice of pan is a Dutch oven, you want to choose a pan that has a tight lid to hold in all the steam and that can go from stove top to the oven. Add enough olive oil to cover the bottom of the pan turn on burner to medium high when you see the oil shimmer add the steaks. I always work in batches you don't want to over crowd the pan because the steaks will steam in the oil instead of brown. 2 -3 minutes per side until the steak has a great golden brown color, this adds tons of flavor to the steak. 3. While the steaks are browning in a bowl add the whole San Marzano tomatoes, minced garlic, sugar and Worcestershire sauce. I use the whole San Marzano tomatoes because I think they are better quality tomatoes when left whole. Adding the small amount of sugar to the sauce does not make the sauce sweet it takes the acidity away from the tomatoes. With you clean hands your best tool in the kitchen squeeze the whole tomatoes and crush into a pulp then set aside. 4. This is important step to the same pan that you browned your steak in because you want all the browned bits of flavor at the bottom of the pan. If the pan is dry add 2 tablespoons of olive oil and turn on medium heat add the chopped onions and sliced green bell pepper to the pan. Salt the onions and peppers so the vegetables release their natural juices into the pan, When the juices are released scrape up the bottom browned bit at the bottom of the pan. Let the onions and peppers sauté for 5 to 7 minutes until they are golden brown. 5. Add your crushed tomato mixture into the pan with the sautéed vegetables and stir to combine all the ingredients. Then take your browned steak and nestle them into the tomato mixture making sure you are spooning the tomato sauce overtop of the steaks. At this point you have your stove top burner turned off and your oven preheated to 325 degrees. You want to place your tight lid overtop of the swiss steak and bake on this low temperature for 2 hours. Open the oven at 1 hour mark and 1 1/ 2 hour mark to check the amount of liquid inside the Dutch oven. You don't want to let this steak dry out, I have not needed to add extra water but if needed add 1/3 cup of water to keep the moisture inside the Dutch oven. Round steak is an inexpensive and tough cut of meat but when baked like this it comes out moist and fork tender you will not need a knife. I hope you enjoy my family recipe, my Mother always paired this with mash potatoes.

Load more