Joy of Cooking Swiss Steak Recipe

I’ve honed the Joy of Cooking Swiss Steak Recipe to perfection, making it a comforting meal that’s both nourishing and hearty.

Tenderizing the meat is my first step, which ensures that every bite is fork-tender.

Braising the steak low and slow in a rich tomato sauce allows the flavors to meld beautifully.

I always incorporate a variety of bell peppers for a subtle sweetness and vibrant color.

My tip for this dish is to be patient; good things take time, and this steak is no exception.

What I adore about this recipe is its ability to turn a simple cut of meat into a dish that’s truly special and satisfying.

How to Make Joy of Cooking Swiss Steak

Bringing flavor and tenderness to the table, making Swiss Steak is a satisfying process involving braising beef in a rich tomato sauce.

Ingredients

• 2 tbsp Vegetable Oil
• 1 1/2 lbs Round Steak
• 1/4 cup All-Purpose Flour
• To taste Salt
• To taste Ground Black Pepper
• 1/2 cup Onion (sliced)
• 1 clove Garlic (minced)
• 1 can Diced Tomatoes (14.5 oz)
• 1 tsp Sugar
• 1/2 cup Water
• 1/2 cup Beef Broth
• Optional: 1 Green Bell Pepper (sliced)

Step-by-Step Instructions

Step 1:

Tenderize the Round Steak by pounding with a meat mallet until it’s about 1/2 inch thick.

Step 2:

Season both sides of the steak with Salt and Black Pepper.

Step 3:

Dredge the steak in All-Purpose Flour until fully coated.

Step 4:

Heat Vegetable Oil in a Dutch Oven or skillet over medium-high heat.

Step 5:

Add the steak to the skillet and cook until browned on both sides, then remove and set aside.

Step 6:

In the same skillet, add Onions and Garlic, cooking until soft.

Step 7:

Stir in the Diced Tomatoes, Water, Sugar, and any additional desired seasonings.

Step 8:

Return the steak to the skillet and pour in Beef Broth.

Step 9:

Bring the mixture to a boil, then reduce heat to simmer.

Step 10:

Cover and cook on low heat for about 1 1/2 hours or until the steak is fork-tender.

Tips and Tricks for Making This Recipe

Substituting Ingredients:

If you don’t have vegetable oil, feel free to use Olive Oil or Avocado Oil.

Peppers and Vegetables:

Adding Green Bell Pepper slices will enhance the flavor.

Browning the Steak:

Make sure your skillet is hot before adding the steak to achieve a proper sear.

Tender Meat:

If your steak is still tough, you can cook it longer on low heat to break down the proteins.

Consistency of Gravy:

For thicker gravy, you can mix in a little extra flour.

What to Serve with Swiss Steak

Mashed Potatoes

When you’re serving Swiss Steak, creamy mashed potatoes are a natural fit.

They provide a comforting base that soaks up the rich gravy beautifully.

Don’t skimp on the butter for the best flavor!

Buttered Noodles

Buttered noodles are delightfully simple and let the steak shine.

Toss your favorite pasta with butter and a sprinkle of parsley.

This dish is both satisfying and lets you keep the focus on the steak.

Sautéed Green Beans

Green beans sautéed with garlic offer a crisp, healthy side.

Their brightness pairs perfectly with the steak’s robust flavor.

Plus, they add a pop of color to your plate!

Roasted Cauliflower

Try roasting cauliflower for a side that’s a bit different.

The edges caramelize in the oven, bringing out a nutty sweetness.

It’s a tasty contrast that complements the savory steak.

Cucumber Salad

A fresh cucumber salad can cleanse your palate.

Mix thinly sliced cucumbers with a vinegar dressing for a light side.

It’s a refreshing break from the heartiness of the Swiss Steak.

Variations and Substitutions

When making Swiss steak, feel free to get creative with the seasonings.

Traditional seasonings include salt, pepper, and garlic powder, but why not try adding paprika or a touch of cayenne for a kick?

Seasoning Options

• Paprika
• Garlic powder
• Cayenne pepper
• Thyme

If you’re out of tomato sauce, try substituting it with diced tomatoes or even a splash of red wine for depth of flavor.

Tomato Sauce Substitutes

• Diced tomatoes
• Red wine

Instead of olive oil, consider using vegetable oil or butter to brown your steak, giving you a different flavor profile.

Cooking Fats

• Vegetable oil
• Butter

For a fun twist on the traditional recipe, serve your Swiss steak over egg noodles or even rice.

Instead of just mushrooms, why don’t you toss in some bell peppers or carrots for added nutrition and taste?

Sides to Serve with Swiss Steak

• Rice
• Egg noodles
• Bell peppers
• Carrots

Remember, Swiss steak is all about the tenderizing process, so no matter the variations, ensure your steak is pounded out well!

How to Store Leftover Old Fashioned Swiss Steak

In the Refrigerator

After enjoying a delicious Old Fashioned Swiss Steak, you might find yourself with leftovers.

Wrap them tightly in an airtight container.

They will stay fresh in your refrigerator for up to 3 days.

In the Freezer

For a longer storage option, consider using the freezer.

Wrap individual portions in freezer paper to lock in moisture.

Then, place them flat in a heavy-duty freezer bag.

This method helps prevent freezer burn and keeps your steak tasting great.

Frozen Old Fashioned Swiss Steak can last for about 3 months.

Reheating

When you’re ready to enjoy your steak again, proper reheating is key for the best flavor.

If refrigerated, simply reheat in a pan over medium heat until it’s heated through.

Stirring often will help distribute the heat evenly.

For frozen leftovers, thaw in the refrigerator overnight before reheating.

Avoid using the microwave if possible, as this can affect the texture of the meat.

Remember, properly storing and reheating your leftover Old Fashioned Swiss Steak can make it just as enjoyable the second time around.

Common Mistakes to Avoid

Overcooking

Avoid overcooking your beef round steak, as it can become tough.

Letting it simmer too long can lead to a less tender result.

Tenderizing Technique

If you’re using a mallet to tenderize your round steak, be gentle.

Too much force can pulverize the meat, affecting the texture.

Seasoning

Don’t forget to season your steak before browning.

Seasoning enhances the flavor and should not be skipped.

Cook Time

You don’t want to rush the cook time.

Patience is key – a slow cook allows the meat to become tender.

Forming Patties

Be careful when forming patties if your recipe calls for it.

Handling the meat too much can make the patties dense.

Remember, your aim is to keep the meat tender and flavorful, not tough or bland.