Fork Tender Swiss Steak with a Flavorful Beefy Tomato Sauce. Done Stove top, in a Slow Cooker or Oven Braised for a Delicious Comforting Meal. Add in your choice of herbs to shape the Flavors and serve with Mashed, Roasted or Steamed Potatoes, Crispy Fries, Rice or some Buttered Pasta including Egg Noodles.
Servings: 4 Servings
Equipment
- 1 Deep Skillet
Ingredients
- 4 Round Steaks - 1/2 inch or a bit less and tenderized
- 1/4 C Flour - for dredging
- 1/4 C Beef Suet - or other Fats
- 1 Large Onion - diced or sliced
- 3 Tomatoes - diced
- 2-3 cloves Garlic - minced
- 1 Tbl Worcestershire Sauce & Tomato Paste - each
- 1/2 C Sake - Optional, you can use Red Wine or White Wine
- 3 C Water
- 1 Cube Beef Bouillon
- To Taste Herbs of Choice - Oregano, Thyme, Rosemary, Marjoram, Bay Leaves. Use Parsley to garnish
Salt & Pepper Blend
- 1 Tbl Sea Salt
- 1 tsp Black Pepper
- 1/2 tsp White Pepper
Instructions
- Pound out the meat until about 1/2 inch or less. If already thin, then tenderize the meat gently with a meat mallet or meat tenderizer press.Combine the Salt & Pepper and season the Meat. Coat in flour, pressing the flour into the meat. Shake off any excess flour and set aside.
- Heat 1/4 C of Beef Suet or other Fats in a skillet on medium heat until very hot. Brown the Meat well on both sides, 2–3 minutes per side. Remove and set aside.
- Add Tomato Paste & Vegetables (Onion, Carrots, Celery, Garlic and diced Tomatoes) to Skillet. Cook for a few minutes while scraping the bottom to lift the fond, before adding in Wine if using, to cook for a few more minutes.Stir in the Water, Bouillon Cube, Worcestershire and choice of Herbs. Bring to a Boil.
- Reduce to a Simmer and add the steaks back in. cover and set the heat to medium low - low to simmer for about 2 hours, or until the meat is very tender. Gently stir it around, scraping the bottom every so often.
- Once the meat is fork tender, adjust the seasoning with Salt & Pepper before serving or uncover and cook on medium heat until the sauce is the desired thickness, then adjust the seasoning and serve. Garnish with Parsley.
Notes
For a Smooth Sauce, gently remove the meat and strain out the vegetables. Add the sauce back into the pan and reduce until the desired thickness, or thicken the sauce while heating with 1 Tbl each of Butter & Flour paste or 1 Tbl each of Cold Water & Starch until the desired thickness. If you find it too thick, more broth, water or tomato sauce can be added in to adjust.
Optionally, use 2 Cups of Tomato Sauce and 1-2 Cup Broth for a Tomato Rich Beef Sauce. If experimenting with the liquid ratios. Stay around 3–4 Cups.
Other cooking methods after bring the sauce to a boil.
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- Slow Cook: on low for 6–8 hours or high for 4–5 hours, or until fork tender.
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- Oven: at 350 F covered for 2 hours or until fork tender.