Swiss Steak | Beef and Veal Recipes

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Dec

2009

Swiss Steak

This Swiss steak recipe was very popular in the 1950’s and 1960’s. Swiss steak is a method of preparing meat, usually beef, by means of rolling or pounding, and then braising in a cooking pot, either on a stove (cooker) or in an oven. This recipe is extremely good and very economical. Retro back in time and enjoy a great and inexpensive meal!

1/2 cup flour

1 teaspoon salt, or to taste

1/2 teaspoon pepper, or to taste

4 cube steaks (about 2 pounds), cut in half crosswise

2 tablespoons olive oil

1 large onion, chopped

2 stalks celery, chopped

1 can (15-ounce) diced tomatoes

1 1/2 cups chicken stock

4 carrots, sliced lengthwise and cut in 1 1/2-inch pieces

2 medium Yukon Gold or Yellow Finn potatoes, cut in 1-inch pieces

1. On a plate, combine the flour, salt, and pepper. Lightly coat the meat with the flour mixture, shaking off the excess.

2. In a large skillet, heat the oil over medium heat until it shimmers.

3. Cook the meat on both sides, in batches to avoid crowding the pan, if necessary, for 3 minutes on a side or until browned. Transfer to a plate.

4. Add the onion and celery to the skillet and stir to scrape up the brown bits on the bottom. Cook for 5 minutes, stirring often, until the vegetables soften.

5. Stir in the tomatoes and chicken stock. Cook, stirring, until the mixture comes to a boil.

6. Nestle the steaks in the sauce. Lower the heat, cover the pan, and simmer for 40 minutes.

7. Add the carrots and potatoes and continue cooking for 20 more minutes or until the vegetables are tender when pierced with a skewer. (Total cooking time is 1 hour.)

8. Taste the sauce for seasoning and add more salt and pepper, if you like.

Recipe and photo courtesy of Sally Pasley Vargas and boston.com. Recipe published 12/9/09.