Creamy Swiss Steak
Recipe: #7343
January 30, 2012
Categories: Steak, Tomato, Potatoes, Fathers Day, Game/Sports Day, Potluck, Sunday Dinner, No Eggs, Wine, Beef Dinner, more
"This is a rich and tender swiss steak with plenty of hearty vegetables. A definite must for me - is the mashed potatoes, but it is also very good served over thick buttered noodles or rice. Make sure you plan ahead, because it does take a bit of time to prepare and at least 1 1/2 hours to simmer in order to get the beef tender. I usually use between 1-1 1/2 lbs of steak, and this will serve 4; but it makes enough sauce to use 2 lbs of steak; so it just depends on how much sauce you want."
Ingredients
- STEAK
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- SAUCE
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- MASHED POTATOES
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Nutritional
- Serving Size: 1 (973.2 g)
- Calories 862.4
- Total Fat - 32.7 g
- Saturated Fat - 11.7 g
- Cholesterol - 132.9 mg
- Sodium - 2444.5 mg
- Total Carbohydrate - 106.3 g
- Dietary Fiber - 13.9 g
- Sugars - 39.2 g
- Protein - 38.1 g
- Calcium - 188.3 mg
- Iron - 7.2 mg
- Vitamin C - 75.9 mg
- Thiamin - 0.7 mg
Step by Step Method
Step 1
Steak Prep ... You need to pound the steak to tenderize it. After cutting the steak in individual portions, the steak needs to be pounded thin. I put mine in a small ziplock bag and pound with a meat mallet, rolling pin or even a heavy pot to do this. You can also use plastic wrap or wax paper.
Step 2
Dredge and Saute ... Mix the flour, salt and pepper in a pie plate or small shallow bowl. Dredge the steak, making sure to shake off any extra flour. Heat a saute pan with 1 tablespoon olive oil and bring to medium high heat. Saute the steak for 2-3 minutes per side until golden brown. Remove and set to the side.
Step 3
Vegetable Base ... Add 1 additional teaspoon of olive oil to the same pan along with the celery, onion, garlic, carrot and green bell pepper. Season with a pinch of both salt and pepper and saute until slightly tender - 3-4 minutes.
Step 4
Deglaze and Sauce ... Deglaze the pan with the red wine making sure to scrape up the bits from the bottom of the pan and cook 1-2 minutes. Then add in the tomato sauce and paste, broth, soup, water, worcestershire and dried seasoning. Mix well and bring to a light boil. Then reduce and add the beef back in - simmer for 1-1 1/2 hours until the beef is tender. If the sauce is a little too thick, add a bit more beef broth.
Step 5
Finish ... Check for seasoning and adjust if necessary, add the parsley and make the potatoes.
Step 6
Potatoes ... Add the potatoes to a pot of salted cold water. Bring to a boil and then reduce and cook on a low boil, medium low heat, for 10-12 minutes until the potatoes are tender. Transfer to a bowl and add the sour cream, broth, cream, horseradish and mash with a fork, potato masher or just a spoon. Season to taste.
Step 7
Serve ... ENJOY! Peas are a great side dish.
Tips
No special items needed.