Creamy Swiss Steak

4-8
Servings
15-20m
Prep Time
90m
Cook Time
1h 45m
Ready In


"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."

Original recipe yields 4-8 servings
OK
  • STEAK
  • SAUCE
  • MASHED POTATOES

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 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 & Variations


No special items needed.

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