We’ve all heard of swiss cheese, but Swiss steak? Well, it may not be cheese, and it may not even be Swiss, but Swiss steak is a meal commonly served in many households.
Swiss steak is defined as a tenderized piece of meat simmered with tomatoes and other seasonings. The meat does not have to be beef, but this is usually the meat that is used for this recipe.
The recipe is not Swiss in origin. Rather, it is named for the process of swissing, which is normally performed by smoothing cloth between a set of rollers. The recipe involves the meat being pounded flat, a method that can be likened to that of swissing, hence the name.
The dish first appeared in recipe books in 1915 and is referred to as ‘smothered steak’ in England.
Swiss steak is considered an economy meal. This is because the beef that is typically used is the rump or round, which tend to be cheaper cuts. Because the meat is tougher, the tenderization is necessary.
One common way to make the meal is to start by seasoning and tenderizing the meat. Then sear it in a pan until both sides are done.
Finally, place it in a casserole with an assortment of vegetables and cook it in the oven until tender. Some vegetables will have to be added gradually to avoid overcooking.
Swiss Steak in the Oven
If you are cooking your swiss steak in the oven, it is important to keep it from drying out while it bakes. Here are a few tips for keeping the steak moist.
Brining meat before cooking it will help it retain more moisture. You can do this by soaking cuts of meat in water with 1/3 cup of kosher salt per 4 cups of liquid. For more flavor, substitute water with beer, wine, soy sauce, broth, fruit juice, or vinegar and mix in complementary herbs and spices.
Covering the meat with aluminum foil will also help keep the juices in. However, note this may interfere with browning and crisping so use this method only if you are willing to sacrifice those other aspects for a juicier cut of meat.
Another method for keeping meat juicy is to take it out of the oven just before it reaches its internal target temperature. Smaller cuts of meat should be taken out when they are 3 degrees below target, heftier cuts should be taken out when they are 5 degrees below target, and large roasts and whole birds should be taken out when they are 10 degrees below target.
This is because meat tends to continue cooking after it is taken out of the oven. If it continues to cook to the point where it overshoots its target temperature, it will start to dry out.
After food is removed from the oven, it should be left to rest. Smaller cuts should rest 10 minutes and larger cuts should rest 15 minutes. This will give the meat a chance to reabsorb juices. You can tent the food with aluminum foil while it’s cooling to make sure it doesn’t get too cool.
Swiss Steak with Mushroom Gravy
Many people just can’t have their steak unless there is a nice helping of gravy on top of it. Mushroom gravy can be the perfect topping for a Swiss steak since it is a beef and vegetable based dish.
Gravy is relatively simple to make since it is made from the juice of the meat that you are using while cooking, in this case, your Swiss steak. To make the gravy, it is best to get a quart of the stock, but you can supplement with store bought stock if necessary.
To make a great mushroom gravy, simply add butter, mushrooms and flour to thicken. You can season as desired, but we recommend adding salt, black pepper, and fresh thyme leaves.
The recipe involves heating the butter and adding salt and mushrooms. Heat until the liquid evaporates. Then gradually stir in flour and beef stock and mix thoroughly. Season and simmer until thickened, stirring often.
The recipe we have for Swiss Steak is pretty basic. In involves tenderizing the beef with a flour, salt, and pepper mixture, browning the meat in a skillet, and then allowing it to simmer with the other ingredients until it is tender.
The difference in our recipe is that we do not allow the meat to bake in the oven. This may be the perfect way to avoid dryness, but cooks should still check regularly to make sure the meat isn’t overcooking and becoming dry.
Once the meat is cooked to perfection, you have a great meal to serve to your family. Bon appetit!
Sides to Serve With Swiss Steak
Swiss steak is a truly delicious economy meal for your family. With grocery budgets getting stretched thinner and thinner, being able to make a good meal without spending too much money is essential. Here are a few side dish ideas to turn swiss steak into a complete meal.
Roasted vegetables are always a great choice. They're the healthiest of the side dishes we're suggesting, so they're perfect for a family looking to eat more nutritiously. The vegetables you pick are entirely up to you. We recommend picking ones that complement each other well. Make sure to include some spices for added flavor!
Rice is another great choice. Rice is easy to come by; in fact, you probably already have some on hand! Choose brown rice if you want a healthier option. The best part is that you can smother your rice of choice in the gravy that goes with this recipe!
Our final suggestion is baked potatoes. Baked potatoes are great because they're highly customizable. You can put no toppings on them if that's your preference, load them up with all kinds of toppings, or go somewhere in the middle. Whatever you choose, you'll surely be enjoying a great meal in no time!
If you enjoyed this recipe, make sure to check out our Ramen Noodle Salad Recipe and our Sloppy Joe Recipe.
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Swiss Steak
(2 votes, average: 5.00 out of 5)
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- Total Time: 2 Hours, 30 Minutes
- Yield: 4 Servings 1x
Description
The recipe is not Swiss in origin. Rather, it is named for the process of swissing which is normally performed by smoothing cloth between a set of rollers. The recipe involves the meat being pounded flat, a method that can be likened to that of swissing, hence the name.
Ingredients
- 4 beef cubed steaks (4 ounces each)
- 1 Tablespoon canola oil
- 1 large onion, chopped
- 1 celery rib, chopped
- 2 garlic cloves, minced
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 can (14½ ounces) stewed tomatoes, chopped
- 1 can (8 ounces) tomato sauce
- 1 teaspoon beef bouillon granules
- 1 Tablespoon cornstarch
- 2 Tablespoons cold water
Instructions
- In a large nonstick frying pan, brown cubed steaks on both sides in oil over medium high heat; remove and set aside.
- In the same frying pan, sauté the onion, celery and garlic for 3 to 4 minutes or until tender.
- Add the tomatoes, tomato sauce and bouillon.
- Return steaks to the pan. Bring to a boil.
- Reduce heat; cover and simmer for 1¼ to 1¾ hours or until meat is tender.
- Combine cornstarch and water, whisking until smooth. Stir into tomato mixture.
- Bring to a boil; cook and stir for 2 minutes or until thickened.
- Prep Time: 30 Minutes
- Cook Time: 2 Hours
- Category: Main Course
- Method: Simmering
- Cuisine: American
The image featured at the top of this post is ©iStock.com/lbarn.