Swiss steak what is

Jump to Recipe. Course Main Course. Cuisine American. Prep Time 15 minutes. Cook Time 3 hours. Total Time 3 hours 15 minutes. Servings 6 servings. Author Candace. Follow me on Pinterest! Follow OurZestyLife!

Mix together flour, pepper, and chili powder, if using. Dredge meat in flour on both sides. Discard remaining flour. On medium high heat, add 1 Tablespoon oil to skillet and brown meat for 1 minute on each side. Add meat to large casserole dish cut meat to fit if required. Brown in batches, adding oil as needed. Add 1 Tablespoon oil and onions to skillet. Cook for approximately minutes, until lightly browned onions may not be cooked through.

Add onions on top of meat. Add canned tomatoes, covering meat and onions. If meat is not covered, add additional canned tomatoes or beef broth to cover meat. Add salt and pepper to taste and chili peppers if using.

Beef Cooking Times. Chicken Cooking Times. Cooking Temperature and Time. Food Substitutions. Ham Cooking Times. Lamb Cooking Times. Pork Cooking Times. Turkey Cooking Times. Popular Recipe Pages. Recipe Search. Seasonal Recipes. Our Newest Recipes. Ours below is done on the stovetop. The "Swiss" in Swiss Steak has nothing to do with Switzerland, but refers to the process of tenderizing a tough cut of meat. The recipe below is my mother's method for making Swiss Steak.

In this recipe we are cooking our side vegetables — potatoes and carrots — in the tomato-y braising liquid alongside the steak. This way they'll soak up some of the flavor from the steak. If you want to braise your side vegetables with the steak, my mother recommends par-cooking the vegetables either by steaming or boiling until no longer raw but still crunchy, and then adding them to the pan with the steak toward the end of cooking.

Par-cooking helps make sure they cook through in the low heat of the oven. You can also serve Swiss steak alongside roasted vegetables. If you're feeling fancy, try roasting these hasselback potatoes and some Brussels sprouts in the oven while the steak cooks on the stovetop. Rub flour into both sides of the steak. Sprinkle with salt and pepper. Heat 2 tablespoons of oil in a wide, shallow pan with a cover to medium high heat. Place the steak in the pan, and cook for approximately 10 minutes on each side, enough to brown the steak.

Remove the steak from the pan and set aside. Add onions and garlic to the pan and another tablespoon of oil. Cook the onions and garlic for minutes, using a metal spatula to scrape up any steak drippings, mixing them in with the onions.

Add half of the herbs to the onions. Return the steak to the pan, placing it on top of the onions. Crowd the onions around and on top of the steak. Sprinkle the rest of the herbs on top of the steak.

Cover the pan with a tight fitting lid. If you have a domed lid that fits, use it. A domed lid will help circulate the steam and moisture from the cooking juices and keep the steak moist. We use the warm setting on our electric range, if using a high BTU gas range you may want to prop the pot up on some balled up foil to give it more distance from the heat.

While the steak is cooking, you may want to slightly pre-cook vegetables that you want to serve with the steak.