Are you looking for a hearty and flavorful meal that’s both budget-friendly and incredibly satisfying? You’ve come to the right place! This Classic Swiss Steak with Onion Gravy recipe is your answer. Simple yet elegant, it’s a dish that will warm your kitchen and your soul. So let’s dive in and discover the magic of this truly classic recipe.
What is Classic Swiss Steak?
Ever wondered about the name “Swiss Steak”? It’s a bit of a head-scratcher, isn’t it? Does it involve yodeling, chocolate, or maybe secretly banking your dinner budget? Well, not exactly. The term ‘Swissed’ actually refers to the method of tenderizing the beef by pounding or rolling it, similar to how Swiss lace is made with tiny holes.
No Swiss cheese or Alps involved! So, why not call it ‘Tenderized Steak à la Punchy?’ Probably doesn’t have the same ring, does it? You know what they say, ‘the way to a man’s heart is through his stomach,’ and this Swiss Steak is a direct route! Ready to give this deliciously misnamed dish a try? Grab your rolling pin, your appetite, and let’s get cooking!
Why You’ll Love This Classic Swiss Steak:
This Classic Swiss Steak with Onion Gravy is a guaranteed crowd-pleaser. The main highlight is the incredibly tender beef that practically melts in your mouth after a good braising. It’s also a fantastic way to enjoy a delicious meal without breaking the bank – tougher cuts of beef transform into a culinary masterpiece.
Topped with a rich, savory onion gravy, every bite is a burst of comforting flavor. If you like this, you might also want to try a pot roast, which offers similar heartwarming flavors and tenderness! Why not whip up this Classic Swiss Steak tonight and see for yourself?
Key Ingredients for Classic Swiss Steak:
Here’s everything you’ll need to create this comforting dish:
- 1.5-2 lbs Beef Round Steak: About 1/2 inch thick, this is your base for tender, flavorful steak.
- 1 large Yellow Onion: Sliced thinly, for that delicious onion gravy.
- 2 cloves Garlic: Minced, because everything is better with garlic.
- 2 tbsp All-Purpose Flour: For dredging and thickening the gravy.
- 2 tbsp Olive Oil: For browning the steak.
- 1 (14.5 oz) can Diced Tomatoes: Adds acidity and depth to the sauce.
- 1 cup Beef Broth: Base for the gravy, adds moisture and richness.
- 1 tbsp Worcestershire Sauce: Secret weapon for extra umami flavor.
- 1 tsp Dried Thyme: Earthy herb that complements the beef.
- 1/2 tsp Paprika: Adds color and a hint of sweetness.
- Salt and Black Pepper: To taste, because seasoning is essential.
- Optional: Fresh Parsley: Chopped, for garnish and a touch of freshness.
How to Make Classic Swiss Steak:
This Classic Swiss Steak is undeniably easy, deeply flavorful, and intensely satisfying. The secret lies in the slow, gentle braising that transforms a humble cut of beef into a tender, flavorful masterpiece. The creamy, rich onion gravy is the perfect complement to this dish. Preparation takes about 20 minutes, and braising is typically around 2-2.5 hours.
Step-by-Step Instructions:
Prepare the Steak: Place the round steak on a cutting board. Use a meat mallet or rolling pin to pound the steak to about 1/4 inch thickness. This tenderizes the meat and helps it cook evenly. Season both sides with salt and pepper.
Dredge the Steak: In a shallow dish, spread the flour. Dredge each piece of steak in the flour, shaking off any excess. This helps create a nice crust when browning and thickens the gravy later.
Sear the Steak: Heat olive oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat. Once the oil is hot, carefully place the floured steaks in the skillet, ensuring not to overcrowd the pan (work in batches if necessary). Sear each side for about 2-3 minutes, until browned. Remove the steaks from the skillet and set aside.
Sauté the Aromatics: Add the sliced onions to the skillet and cook over medium heat until softened and lightly caramelized, about 8-10 minutes. Stir occasionally to prevent burning. Add the minced garlic and cook for another minute until fragrant.
Build the Sauce: Pour in the diced tomatoes and beef broth and scrape the bottom of the skillet to deglaze, lifting any browned bits that have stuck. Stir in the Worcestershire sauce, dried thyme, and paprika.
Braise the Steak: Return the seared steaks to the skillet, nestling them into the sauce. Bring the sauce to a simmer, then reduce the heat to low. Cover the skillet or Dutch oven and let the steak braise for 2 to 2.5 hours, or until the steak is fork-tender. Check occasionally to ensure the sauce isn’t drying out; add a little more beef broth if needed.
Thicken the Gravy (If Necessary): If the gravy is too thin, remove the steaks from the skillet and set aside. In a small bowl, whisk together 1 tablespoon of cornstarch with 2 tablespoons of cold water to create a slurry. Pour the slurry into the simmering gravy and stir until thickened. Return the steaks to the skillet and spoon the gravy over them.
Serve: Garnish with fresh parsley, if desired. Serve hot with your favorite sides.
What to Serve Classic Swiss Steak With:
This Classic Swiss Steak is incredibly versatile and pairs well with a variety of sides. For a classic comfort meal, serve it with mashed potatoes or creamy polenta to soak up that rich onion gravy. Steamed green beans or buttered peas provide a fresh contrast to the savory flavors. For a heartier meal, consider serving it with egg noodles or rice.
A crisp green salad on the side adds a refreshing element. For drinks, a full-bodied red wine or a simple glass of iced tea complements the dish beautifully.
Top Tips for Perfecting Classic Swiss Steak:
- Tenderizing is Key: Don’t skip the pounding step! It’s crucial for making tough cuts of beef tender. If you don’t have a meat mallet, use a heavy rolling pin or even the bottom of a sturdy skillet.
- Sear It Right: A good sear creates a flavorful crust that adds depth to the dish. Make sure your skillet is hot before adding the steak, and don’t overcrowd the pan.
- Low and Slow: Braising the steak low and slow is essential for breaking down the connective tissues and creating a melt-in-your-mouth texture. Be patient and let it simmer for the full cooking time.
- Flavor Boost: For an even richer flavor, add a splash of red wine to the sauce along with the beef broth. This adds complexity and depth to the gravy.
- Substitute to Suit: Don’t have beef broth? Chicken or vegetable broth can be used as a substitute. For thickening the gravy you can use cornstarch.
Storing and Reheating Tips:
Storing: Leftover Classic Swiss Steak should be stored in an airtight container in the refrigerator. It will stay fresh for up to 3-4 days. Freezing: To freeze, allow the steak to cool completely. Place it in a freezer-safe container or bag, ensuring it is well-sealed to prevent freezer burn. It can be frozen for up to 2-3 months. Reheating: To reheat, thaw the steak in the refrigerator overnight if frozen.
You can reheat it in a skillet over medium heat, adding a little beef broth or water if needed to prevent it from drying out. Alternatively, you can reheat it in the microwave in 1-2 minute intervals, stirring occasionally, until heated through. Ensure it reaches an internal temperature of 165°F (74°C).
Final Thoughts:
This Classic Swiss Steak with Onion Gravy is more than just a recipe; it’s a taste of home, a comforting hug in a bowl. It’s a testament to how simple ingredients and slow cooking can transform a budget-friendly cut of beef into a truly unforgettable meal. So gather your ingredients, embrace the process, and enjoy the warm, savory goodness of this timeless classic. Happy cooking!
FAQs:
- Can I use a different cut of beef? While round steak is traditional, you can also use sirloin or chuck steak. Just be sure to adjust the cooking time accordingly, as the tenderness of the meat may vary.
- Can I make this in a slow cooker? Absolutely! Sear the steak as directed, then transfer it to a slow cooker. Add the remaining ingredients, cover, and cook on low for 6-8 hours, or on high for 3-4 hours, until the steak is fork-tender.
- Can I add vegetables to the braise? Yes, you can add vegetables like carrots, celery, or potatoes to the skillet during the last hour of braising. This will create a complete one-pot meal.
- How do I prevent the gravy from being too salty? Use low-sodium beef broth and taste the gravy before adding any additional salt. You can always add more salt later, but you can’t take it away.
- Is it necessary to use Worcestershire sauce? While it’s not essential, Worcestershire sauce adds a depth of flavor that complements the beef and gravy. If you don’t have it on hand, you can substitute it with a splash of soy sauce or balsamic vinegar.
try also : Easy Pumpkin Dump Cake Recipe and find more in pinterest