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Swiss Steak

  • Swiss Steak

#juan
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#1Feb 22nd, 2011
To be honest I don't know what the Swiss do. But if you have an inexpensive boneless roast like an inside round roast
or a sirloin tip roast etc. It just has to be boneless and able to be cut across the grain into one inch slices.......enough
for one steak per person. Dredge the steaks in flour and pepper and brown on both sides. Put steaks in a roasting pan
and add a small onion coursely sliced and clove ot two of garlic crushed. Pour in a cup and a half of beef stock or a can
of beef broth. Cover and bake at low heat for four or five hours This recipe works well in the crock pot as well. I have a
slow cook feature on our stove that I would use on this recipe. You can thicken the gravy with flour or corn starch and
serve with whatever veggies you like.

Good luck
 
TenPenny
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#2

Re: Swiss Steak

Feb 22nd, 2011
Yeah, it's a great way to deal with cheaper, tougher cuts. You can do similar things with pork, toss in a beer, too.
 
#juan
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#3

Re: Swiss Steak

Feb 25th, 2011
Back when I was still in college we used to buy beef shanks and use this same recipe. At the time, beef shanks were
just about the cheapest meat out there. Beef shanks are now over six bucks a pound. As you said, Braising works very
well with other cuts and other meats too.
 
Nuggler
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#4

Re: Swiss Steak

Feb 25th, 2011
Quote: Originally Posted by #juanView Post

Back when I was still in college we used to buy beef shanks and use this same recipe. At the time, beef shanks were
just about the cheapest meat out there. Beef shanks are now over six bucks a pound. As you said, Braising works very
well with other cuts and other meats too.


Good recipe Juan, thanks. We've tried it, or something nearly similar.

Cripes, hot dawgs are nearly 6 bucks a pound.............then there's the rolls..........whine whine whine.............yep, price of wine is pretty steep too.
 
#juan
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#5

Re: Swiss Steak

Mar 2nd, 2011
Quote: Originally Posted by NugglerView Post

Good recipe Juan, thanks. We've tried it, or something nearly similar.

Cripes, hot dawgs are nearly 6 bucks a pound.............then there's the rolls..........whine whine whine.............yep, price of wine is pretty steep too.

Hey Nug, You can get a dozen wieners for $5.00. or say, 42 cents each.
The hot dog buns will be about 22 cents each.
Add a dime for mustard and relish.
That makes your cost for a hot dog to be about 74 cents plus the heat to cook them.
God! The next time I buy a hot dog at a Canucks game for five dollars I won't enjoy it
nearly as much..lol
Last edited by #juan; Mar 4th, 2011 at 03:41 PM..
 
SLM
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#6

Re: Swiss Steak

Mar 5th, 2011
Interesting, my grandmother used to make Swiss Steak except instead of beef broth she used a can of diced tomatoes. Otherwise identical.
 
#juan
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#7

Re: Swiss Steak

Mar 9th, 2011
Quote: Originally Posted by SLMView Post

Interesting, my grandmother used to make Swiss Steak except instead of beef broth she used a can of diced tomatoes. Otherwise identical.

Using diced tomatoes is the way to go for original Swiss Steaks. I've kind of baster-dised the recipe here.
 
#juan
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#8

Re: Swiss Steak

May 8th, 2011
Quote: Originally Posted by SLMView Post

Interesting, my grandmother used to make Swiss Steak except instead of beef broth she used a can of diced tomatoes. Otherwise identical.

I want to apologise. I looked up Swiss Steak and indeed, it calls for tomatoes rather than beef broth. The tomatoes do improve the
taste of the recipe as well as tenderising the meat...probably due to the bit of extra acid.
Cheers
 
SLM
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#9

Re: Swiss Steak

May 8th, 2011
Quote: Originally Posted by #juanView Post

I want to apologise. I looked up Swiss Steak and indeed, it calls for tomatoes rather than beef broth. The tomatoes do improve the
taste of the recipe as well as tenderising the meat...probably due to the bit of extra acid.
Cheers

Lol, no need to apologize.

I always use round steak, the shoe leather of steaks if not properly tenderized, but it's fork tender by the time the tomatoes have had their way with it.

I'm going to try the beef broth someday, probably next winter (seems like a winter comfort food kind of dish to me). Maybe throw in some button mushrooms. Like a steak & mushroom pie, minus the pie, lol.
 

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