Swiss Steak Recipe

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Swiss Steak
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Ingredients:

Directions:

  1. While you prepare the meat, heat 2 Tsp olive oil in a large nonstick skillet over medium heat.
  2. Add onions and mushrooms, and stir to coat with oil.
  3. Cook, stirring occasionally, until onions are softened and lightly browned and mushroom juices have evaporated.
  4. Remove from pan, and set aside.
  5. Trim all excess fat from steak and cut into 2 by 3 pieces.
  6. Season generously on both sides with seasoned salt, granulated garlic, pepper, salt, and optional MSG.
  7. ,if desired, and set aside for about 10 minutes.
  8. Dump flour on counter or heavy cutting board, coat each piece of meat with flour, and set aside.
  9. Return a piece of meat to the flour, mounding more on top, and beat the flour into the meat with the edge of a heavy saucer or small heavy plate, making a crisscross pattern on both sides of the meat.
  10. Continue doing this until you can actually feel the meat starting to tenderize and the thickness is reduced to about 1/2 .
  11. Repeat with remaining pieces of meat, and flour all pieces of meat one last time after tenderizing last piece.
  12. Preheat oven to 350 degrees F.
  13. Return nonstick skillet to medium heat, and add half of the remaining olive oil.
  14. When oil is hot enough that a small pinch of flour sizzles, add enough meat to form a single layer without crowding.
  15. When bottom side is about half browned, rearrange meat in the pan without turning over.
  16. When browned, turn meat, and repeat for other side.
  17. Remove meat and as much of the browned bits as possible to a plate.
  18. Add remaining oil to pan, and brown remaining meat as above.
  19. Set meat aside, drain all excess grease from skillet, leaving browned bits in pan and adding reserved browned bits from first batch of meat.
  20. Return skillet to heat, and add one can beef broth.
  21. Stir and scrape bottom of pan to loosen and soften crusted breading.
  22. Add onion mixture and remaining beef broth.
  23. Add the juice from the peeled whole tomatoes, and use your hands to squeeze the tomatoes into pulp as you add them to the skillet.
  24. Bring to a simmer and cook about 5 minutes, breaking up piece with the back of a wooden spoon.
  25. Place meat in a small Dutch oven, arranging so pieces form sort of a lattice work.
  26. Add all of the tomato-onion mixture, and move meat around to ensure that all the meat is in contact with the liquid.
  27. If liquid does not cover the meat, add a little more broth, tomato juice, water, or wine.
  28. Place Dutch oven over medium-high heat until liquid starts to boil.
  29. Cover, remove from heat, and place in preheated oven.
  30. Reduce oven temperature to 300 degree F, and cook for 1 hour.
  31. Rearrange meat, stir liquid gently, and continue cooking 1 more hour or until meat is tender, but not falling apart.
  32. Remove meat from Dutch oven, and set aside.
  33. Degrease gravy; it should not be necessary to add more flour to thicken it.
  34. It should have thicken enough from the breading on the meat.
  35. Blend gravy thoroughly with a hand blender or mixer.
  36. It does not need to be smooth, but all of the bigger chunks should be broken up.
  37. Return meat to the gravy and Dutch oven to the oven until ready to serve with a salad, bread, and mashed potatoes.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 444.01 Kcal (1859 kJ)
Calories from fat 218.71 Kcal
% Daily Value*
Total Fat 24.3g 37%
Cholesterol 63.77mg 21%
Sodium 2239.04mg 93%
Potassium 787.68mg 17%
Total Carbs 21.82g 7%
Sugars 2g 8%
Dietary Fiber 3.05g 12%
Protein 33.49g 67%
Vitamin C 47.9mg 80%
Iron 3.5mg 19%
Calcium 65.3mg 7%
Amount Per 100 g
Calories 154.98 Kcal (649 kJ)
Calories from fat 76.34 Kcal
% Daily Value*
Total Fat 8.48g 37%
Cholesterol 22.26mg 21%
Sodium 781.53mg 93%
Potassium 274.94mg 17%
Total Carbs 7.62g 7%
Sugars 0.7g 8%
Dietary Fiber 1.06g 12%
Protein 11.69g 67%
Vitamin C 16.7mg 80%
Iron 1.2mg 19%
Calcium 22.8mg 7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 10.3
    Points
  • 11
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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