Swiss Steak Recipe

Beef round steak: The main protein of the dish, known for its lean and tough texture that becomes tender when slow-cooked.

All-purpose flour: Used to dredge the steak, helping to create a crust and thicken the sauce.

Salt: Enhances the flavor of the steak and other ingredients.

Black pepper: Adds a mild heat and depth of flavor to the dish.

Vegetable oil: Used for browning the steak, providing a neutral flavor and high smoke point.

Onion: Adds sweetness and depth to the sauce when sautéed.

Garlic: Provides a robust and aromatic flavor to the dish.

Diced tomatoes: Forms the base of the sauce, adding acidity and sweetness.

Beef broth: Enhances the meaty flavor and adds moisture to the sauce.

Worcestershire sauce: Adds a tangy, umami-rich flavor that deepens the overall taste of the dish.

When browning the steak in the skillet, make sure not to overcrowd the pan. Overcrowding can cause the meat to steam rather than sear, which will prevent you from achieving that desirable golden-brown crust. If necessary, brown the steak in batches to ensure each piece gets a proper sear.

• beef round steak - Substitute with pork shoulder: Pork shoulder has a similar texture and can be slow-cooked to achieve the same tenderness.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour provides a similar thickening effect with added nutritional benefits.

• salt - Substitute with soy sauce: Soy sauce adds a similar salty flavor along with a depth of umami.

• black pepper - Substitute with white pepper: White pepper offers a similar heat and flavor profile but with a slightly different aroma.

• vegetable oil - Substitute with olive oil: Olive oil is a healthier option and provides a rich flavor.

• onion - Substitute with shallots: Shallots offer a milder, sweeter flavor that can complement the dish well.

• garlic - Substitute with garlic powder: Garlic powder can be used if fresh garlic is not available, though it will have a slightly different texture.

• diced tomatoes - Substitute with crushed tomatoes: Crushed tomatoes provide a similar tomato base but with a smoother consistency.

• beef broth - Substitute with chicken broth: Chicken broth can be used as a lighter alternative that still adds depth of flavor.

• worcestershire sauce - Substitute with soy sauce and a splash of vinegar: This combination mimics the tangy and umami flavors of Worcestershire sauce.

• Allow the Swiss steak to cool to room temperature before storing or freezing. This helps maintain the texture and flavor of the dish.
• For storing in the refrigerator:
  • Transfer the Swiss steak and its tomato sauce to an airtight container.
  • Ensure the container is sealed tightly to prevent any air from entering, which can cause the steak to dry out.
  • Store in the refrigerator for up to 3-4 days.
• For freezing:
  • Place the cooled Swiss steak in a freezer-safe container or a heavy-duty freezer bag.
  • If using a freezer bag, remove as much air as possible before sealing to prevent freezer burn.
  • Label the container or bag with the date to keep track of its freshness.
  • Freeze for up to 3 months for optimal taste and texture.
• Reheating from the refrigerator:
  • Preheat your oven to 350°F (175°C).
  • Transfer the Swiss steak to an oven-safe dish and cover with aluminum foil.
  • Heat in the oven for about 20-25 minutes, or until warmed through.
  • Alternatively, you can reheat individual portions in the microwave on medium power for 2-3 minutes, stirring halfway through.
• Reheating from the freezer:
  • Thaw the Swiss steak in the refrigerator overnight.
  • Follow the same reheating instructions as for refrigerated Swiss steak.
  • If you're in a hurry, you can reheat directly from frozen by placing the Swiss steak in an oven-safe dish, covering with foil, and baking at 350°F (175°C) for about 45-60 minutes, or until heated through.
• To maintain the best quality, avoid reheating multiple times. Reheat only the portion you plan to consume.

• Oven Method: Preheat your oven to 325°F (165°C). Place the leftover Swiss steak in an oven-safe dish and cover it with aluminum foil to retain moisture. Heat for about 20-25 minutes or until the beef is warmed through. This method helps maintain the tenderness of the steak and the richness of the tomato sauce.

• Stovetop Method: Place the Swiss steak in a skillet over medium heat. Add a splash of beef broth or water to prevent it from drying out. Cover the skillet with a lid and heat for about 10-15 minutes, stirring occasionally, until the steak is thoroughly warmed. This method is quick and helps keep the onions and garlic flavors intact.

• Microwave Method: Place the Swiss steak in a microwave-safe dish. Cover it with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape. Microwave on medium power for 2-3 minutes, then stir and check the temperature. Continue heating in 1-minute increments until the steak is hot. This method is the fastest but may slightly alter the texture of the meat.

• Slow Cooker Method: If you have a bit more time, place the Swiss steak in a slow cooker. Add a small amount of beef broth or water to keep it moist. Set the slow cooker to low and heat for 1-2 hours. This method ensures the steak remains tender and flavorful, perfect for a leisurely meal.

• Sous Vide Method: For a gourmet touch, place the Swiss steak in a vacuum-sealed bag or a resealable plastic bag with the air removed. Submerge the bag in a water bath set to 140°F (60°C) and heat for about 1 hour. This method preserves the steak's texture and flavor impeccably.

• Oven: Used to bake the steak at a consistent temperature of 350°F (175°C) for 2 hours to ensure it becomes tender.

• Large skillet: Essential for browning the steak and sautéing the onions and garlic, which adds depth of flavor to the dish.

• Oven-safe dish: Necessary for transferring the browned steak and holding the tomato mixture while baking in the oven.

• Tongs: Useful for flipping the steak in the skillet to ensure it browns evenly on both sides.

• Knife: Needed for slicing the onion and mincing the garlic.

• Cutting board: Provides a safe surface for slicing the onion and mincing the garlic.

• Measuring cups: Used to measure the flour, beef broth, and diced tomatoes accurately.

• Measuring spoons: Essential for measuring the salt, pepper, and Worcestershire sauce precisely.

• Mixing bowl: Used to combine the flour, salt, and pepper for dredging the steak.

• Wooden spoon: Ideal for stirring the onions and garlic while they sauté in the skillet.

• Lid or aluminum foil: Needed to cover the oven-safe dish while baking to keep the moisture in and ensure the steak becomes tender.

Pre-cut vegetables: Slice the onion and mince the garlic ahead of time to streamline the cooking process.

Use pre-diced tomatoes: Opt for a can of pre-diced tomatoes to save the effort of chopping fresh ones.

Preheat the oven early: Start preheating the oven while you prepare the ingredients to save waiting time.

Batch dredge the steak: Dredge all pieces of steak in flour at once to avoid repetitive steps.

One-pot method: If possible, use an oven-safe skillet to brown the steak and then transfer directly to the oven, reducing dishwashing time.