Okay, Let’s Talk Swiss Steak!
Right, let me tell you about this Old-Fashioned Swiss Steak. It’s one of those dishes that just screams comfort, you know? My mum used to make it on chilly Sundays, and the whole house would smell amazing. It always felt like such a treat. Honestly, sometimes just the smell takes me right back. It’s not fancy, not complicated, but oh boy, is it good. Perfect for when you want something hearty and satisfying without spending hours chained to the stove (well, mostly!).
So, Why Bother Making *This* Swiss Steak?
Look, there are tons of recipes out there, but this is the one I always come back to. Why?
- It’s Forgiving: Seriously, even if you get distracted (like I often do, chasing the dog out the kitchen or something), it usually turns out great. It’s pretty hard to mess up slow-cooked goodness.
- Family Favorite: My family goes absolutely nuts for this. Even my picky eater cleans his plate, which, let me tell you, is a minor miracle.
- Awesome Leftovers: I actually think the flavor gets *better* the next day. Perfect for lunches or an easy round two for dinner. (Assuming there are any leftovers, which isn’t always the case!)
- That Tender Steak!: Getting cheap cuts of steak super tender used to be my nemesis, honestly. But this method? Works like a charm. The slow cooking just melts it.
It’s just reliable, proper comfort food. What more could you ask for?
What You’ll Need (Give or Take)
- Beef: About 1.5 to 2 pounds (call it 750g-1kg?) of round steak or chuck steak. Get it about 3/4 inch thick. Sometimes I use minute steak if I’m in a real hurry, but the texture isn’t quite the same.
- Flour: Maybe 1/3 cup all purpose flour, for dredging. Give or take. You just need enough to coat the steak.
- Seasoning: Salt and freshly cracked black pepper. Be generous with the pepper! I also add maybe a teaspoon of garlic powder and onion powder to the flour sometimes.
- Fat for frying: Couple tablespoons of vegetable oil, or bacon grease if you’re feeling decadent (highly recommended!).
- Onion: One large yellow onion, chopped up. Doesn’t have to be perfect.
- Tomatoes: One big 28-ounce (around 800g) can of diced or crushed tomatoes. My grandmother swore by Tuttorosso, but honestly, any decent brand works fine. Don’t use tomato paste, it’s too strong form this.
- Beef Broth: About 1 cup (240ml) of beef broth. Low sodium is probably best, you can always add more salt later.
- Worcestershire Sauce: A good splash, maybe 1-2 tablespoons? Adds that little something-something.
- Optional goodies: Sometimes I throw in a chopped bell pepper (green works well) or a handful of sliced mushrooms with the onions. Celery works too!
Alright, Let’s Get Cooking!
- Prep the Steak: Okay, first up. Pat the steak dry with paper towels. Mix the flour, salt, pepper, (and onion/garlic powder if using) on a plate. Dredge the steak pieces in the flour mixture, coating both sides. Shake off any excess. Some people pound the flour into the steak, you can do that if you want, I usually just press it on firmly.
- Brown the Beef: Get your fat heating up in a large, heavy-bottomed pot or Dutch oven over medium-high heat. You want it nice and hot so the steak sizzles. Brown the steak pieces in batches – don’t overcrowd the pan! Seriously, give them space. Get a nice brown crust on both sides. This is where the flavour builds! Once browned, set the steak aside on a plate.
- Sauté the Veggies: Lower the heat a bit, maybe to medium. Add the chopped onion (and peppers/mushrooms if using) to the pot. Cook ’em for about 5-7 minutes, stirring occasionally, until they soften up. Scrape up any browned bits form the bottom of the pan – that’s pure gold. If the pan’s dry, add a splash more oil.
- Make the Gravy Magic: Pour in the diced tomatoes, beef broth, and Worcestershire sauce. Stir it all together. Bring it to a simmer. This is where I usually sneak a taste and adjust seasoning if needed. Needs more pepper? Go for it.
- Return the Steak & Simmer: Nestle the browned steak pieces back into the pot, tucking them into the tomato mixture. Make sure they’re mostly covered. Bring it back to a gentle simmer.
- Cook Low and Slow: Once simmering, cover the pot tightly, reduce the heat to low. Let it bubble away gently for at least 1.5 hours, or up to 2.5 hours. The longer it cooks, the more tender the steak will be. You can also pop it into a preheated oven at around 325°F (160°C) for the same amount of time if you prefer. Just check it occasionally, give it a stir, make sure it’s not sticking or drying out. Add a splash more broth if needed. Don’t worry if it looks a bit messy at this stage – it comes together!
- Check for Tenderness: After about 1.5 hours, check the steak. It should be easily pierced with a fork, practically falling apart. If not, let it keep simmering.
- Serve it Up!: Once tender, give the gravy a final stir. If it’s too thin for your liking, you could mix a tablespoon of cornstarch with a little cold water and stir that in, letting it simmer for a minute more. But honestly? I usually like it just as it is.
Things I’ve Learned (The Hard Way)
- Don’t skip the browning step. Seriously, I tried it once to save time. Big mistake. The flavour just wasn’t deep enough. It’s worth the extra few minutes.
- Low and slow is key. Rushing the cooking time will just give you tough steak and disappointment. Let it do its thing. Patience, grasshopper!
- Taste as you go. Especially before serving. Might need a pinch more salt or pepper right at the end.
- A heavy-bottomed pot really does help prevent sticking and burning. My cast iron Dutch oven is my go-to.
Playing Around With It
I love messing with recipes, don’t you?
- Mushrooms: Adding sliced mushrooms (cremini or button) when you sauté the onions is *chef’s kiss* delicious.
- A little heat?: A pinch of red pepper flakes added with the tomatoes gives it a gentle warmth. I tried adding way too much once… let’s just say we needed a lot of water that night. Oops.
- Different liquids: Sometimes, if I don’t have beef broth, I’ll use vegetable broth or even just water with a beef bouillon cube. Works okay in a pinch.
- Herbs?: A bay leaf tossed in while simmering adds a nice background note. Or some dried thyme.
Cooking should be fun, right? Don’t be afraid to tweak things. What’s the worst that can happen?
Stuff You’ll Need
You definitely need a large, heavy pot with a lid. A Dutch oven is ideal because it holds heat so well and can go from stovetop to oven. Staub or Le Creuset are lovely if you have one ([link to Le Creuset website perhaps?]), but honestly, any sturdy, oven-safe pot will do the job. Just keep an eye on it if it’s not super heavy, it might stick more easily on the bottom. You’ll also need a plate for the flour, tongs are handy for turning the steak, and a wooden spoon for stirring.
Leftovers? (If You’re Lucky!)
If you somehow manage to have leftovers, store them in an airtight container in the fridge. They’ll keep for 3-4 days easy. Like I said, I swear it tastes even better the next day after the flavors have melded. Reheat gently on the stovetop or in the microwave. Though honestly, in my house, it never lasts more than a day!
How We Eat It
Mashed potatoes. Always. It’s practically law in our house. The gravy pooling into creamy mash is just… perfection. Sometimes egg noodles or even just plain white rice works great too, anything to soak up that delicious gravy. Maybe some simple steamed green beans or peas on the side to pretend we’re being healthy!
Don’t Make My Mistakes!
- I once tried using a really lean cut, like eye of round, thinking it would be healthier. Bad idea. It just never got truly tender, even after hours. Stick to round steak or chuck, they have enough fat and connective tissue to break down beautifully. Check out this guide on beef cuts if you’re unsure: [link to a reputable beef cuts explainer site].
- Definitely use low-sodium broth if you can find it. The tomatoes and Worcestershire sauce add saltiness, and if you start with regular broth AND salt the flour, it can easily get too salty by the end. Trust me on this one, I’ve made that mistake! You can always add salt, but you can’t take it away.
- Don’t crank the heat up high during the simmering stage thinking it’ll cook faster. It won’t make the steak tender faster, it’ll just make it tough and potentially scorch the bottom. Gentle heat is your friend here.
Questions I Get Asked A Lot
Q: My steak always comes out tough! What am I doing wrong?
A: Ah, the classic problem! Usually, it’s one of two things: either the wrong cut of beef (needs to be something like round or chuck, not super lean) OR you didn’t cook it long enough on low heat. It needs that slow simmer time (at least 1.5 hours, often longer) for the connective tissues to break down and make it tender. Don’t rush it!
Q: Can I make this in a slow cooker?
A: Totally! It’s great in the slow cooker. Just do the browning steps (steak and veggies) on the stovetop first – please don’t skip this! Then transfer everything to your slow cooker. Cook on Low for 6-8 hours or High for 3-4 hours, until the steak is super tender. The gravy might be a bit thinner, so you might want to thicken it with a cornstarch slurry at the end if you prefer.
Q: My gravy seems thin?
A: Yeah, sometimes it can be. A couple of options: you can let it simmer uncovered for the last 15-20 minutes to let some liquid evaporate and thicken it naturally. Or, the quicker way is to whisk a tablespoon of cornstarch with 2 tablespoons of cold water, stir that slurry into the simmering gravy, and let it bubble for a minute or two until thickened. Easy peasy!
Q: Can I freeze it?
A: Yes! It freezes pretty well. Let it cool completely, then transfer to freezer-safe containers or bags. It should keep for about 2-3 months. Thaw it in the fridge overnight before reheating gently.
Hope you give this Old-Fashioned Swiss Steak a try! Let me know how it turns out.
simo
Med
