Swiss Steak

Swiss Steak, a delightful Swiss culinary creation, features tender beefsteak braised in a light creamy tomato sauce, delivering an irresistibly delicious dish. This classic Swiss steak recipe showcases a thick slice of top round steak, slow-cooked in a flavorful tomato sauce until it reaches a melt-in-your-mouth tenderness.

To commence the preparation, a marinade is crafted by combining Worcestershire sauce (or soy sauce) with minced garlic, light brown sugar, salt, and black pepper. The steak is then generously coated with this marinade, allowing the flavors to infuse, and is set aside for marination. In a preheated large skillet, the marinated steak is pan-fried until achieving a rich brown color on both sides, imparting a depth of flavor to the dish.

The next step involves adding chopped yellow onion, celery, diced Roma tomatoes, cream of chicken and mushroom soup, and water to the skillet. The ingredients are stirred well and simmered over low heat until the meat achieves the desired tenderness, absorbing the flavors of the creamy tomato sauce. A final touch is introduced by mixing water with flour in a small bowl, creating a thickening agent. This flour-water mixture is incorporated into the dish, contributing to the luscious consistency of the sauce.

Swiss Steak is best served hot, offering a choice of accompaniments such as rice, hot French bread, or mashed potatoes. The result is a harmonious blend of savory and creamy flavors, creating a comforting and hearty meal that exemplifies the richness of Swiss cuisine. This timeless recipe exemplifies the art of slow-cooking to perfection, ensuring a satisfying and flavorful dining experience reminiscent of Swiss culinary traditions.

Ingredients

Directions to make Swiss Steak

1. In a small bowl, mix Worcestershire sauce (or soy sauce) with garlic, sugar, salt and black pepper. Rubs marinade sauce on steak and set it a side.
2. Pre-heated a large skillet.
3. When skillet is hot, add oil and marinated steak, pan-fried till steak brown on both sides.
4. Add onion, celery, tomato, cream of chicken and mushroom soup, and 1-¼ cup water, stirs well and simmering in low heat till meat tender.
5. Mix remaining ¼ cup water with flour in a small bowl, mix well, pour flour water in with meat, stirs till sauce thicken.

Serve hot with rice, hot French bread or with mashed potato.

Related Recipe: German Pork Chop and Sauerkraut