{{ :recipes:swiss_steak_with_tomato_gravy.jpg?direct&200|}} ====== Swiss Steak w/Tomato Gravy ====== /* Description */ The original Swiss steak recipe is said to transform a tough, inexpensive cut of meat into a delicate meal so tender you can almost eat it with a spoon. We wanted to revive this forgotten favorite and maybe even improve on it. In search of the perfect cut of meat, we tried every inexpensive steak we could think of, but they were either too lean or fell apart when sliced into neat, even steaks. But when we got a little creative with a blade roast and a butcher’s knife, we created the perfect meat for our Swiss steak recipe. Now we just needed to make it super tender and full of flavor. Many recipes called for tenderizing the meat by pounding it before cooking, but we know from experience that pounding meat does nothing to tenderize it. Instead we relied on a slow braise to create the ideal texture. To flavor the gravy, we found a combination of sautéed onions, diced tomatoes, and sundried tomatoes was ideal. {(rater>id=100|name=Swiss Steak w/Tomato Gravy|type=rate|headline=off)} |**Preheat:** 300°|**Yield:** 6-8 servings|| |**Prep:** 0:15|**Wait:** 0:00|**Cook:** 2:00| ====== Ingredients ====== * 1 boneless top blade roast, (3 1/2 to 4-lb) (see note) * Salt and pepper * 2 tablespoons vegetable oil * 1 onion, halved and sliced thin * 3 cloves garlic, minced * 1/2 teaspoon dried thyme * 2 tablespoons tomato paste * 1 tablespoon all-purpose flour * 1 (14.5-oz) can diced tomatoes * 1 1/2 cups low-sodium chicken broth * 1 tablespoon sun-dried tomatoes packed in oil, rinsed, patted dry and minced * 1 tablespoon finely chopped fresh parsley ====== Directions ====== - BUTCHER ROAST Adjust oven rack to middle position and heat oven to 300°F. Following photos at left, cut roast crosswise into quarters and remove line of gristle to yield 8 steaks. - BROWN STEAKS Pat steaks dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in Dutch oven over medium-high heat just until smoking. Brown 4 steaks, about 3 minutes per side. Transfer to plate and repeat with remaining oil and steaks. - ADD AROMATICS Add onion to empty pot and cook until softened, about 5 minutes. Add garlic, thyme, tomato paste, and flour and cook until fragrant, about 1 minute. Stir in diced tomatoes and broth and bring to boil. - BRAISE STEAKS Return steaks and any accumulated juices to pan. Transfer to oven and braise, covered, until steaks are fork-tender, about 2 hours. Transfer steaks to platter, tent with foil, and let rest 5 minutes. Skim fat from sauce. Stir in sun-dried tomatoes and parsley. Season with salt and pepper. Pour sauce over steaks. Serve. ====== Notes ====== Top blade-roast may also be labeled chuck roast first cut, top chuck roast, flat iron roast, or simply blade roast. Use low-sodium chicken broth or the gravy will be too salty. /* Nutrition block - remove the slash-asterisk and asterisk-slash from just above and below the following block */ /* ====== Nutrition ====== |Calories (kcal): ||Fat Calories (kcal): |Cholesterol (mg): | |Fat (g): |Saturated Fat (g): |Mono Fat (g): |Poly Fat (g): | |Protein (g): |Carbohydrates (g): |Sodium (mg): |Fiber (g): | */ {{tag>Recipes Stew-Braise MainDish/Beef AmericasTestKitchen/CooksCountry }} /* Recipe Tags - Copy and paste tags from the list below to the tag list in the above line, replacing the "TagsNeeded" tag and separated by spaces. */ /* ---Recipe Types--- Appetizer Beverage Beverage/Cocktail Bread Bread/Muffin Bread/Quickbread Brines-Marinades-Rubs Breakfast Casserole Canning-Freezing Condiment CrockPot Dessert/Bar-Brownie Dessert/Cake Dessert/Cake/Frosting Dessert/Candy-Chocolate Dessert/Crisp-Buckle Dessert/Cookie Dessert/Custard-Curd Dessert/IceCream Dessert/IceCream/Topping Dessert/Pie Dip-Spread Entertaining Grilling-BBQ Holiday Kid-Friendly MainDish MainDish/Beef AmericasTestKitchen/CooksCountry MainDish/Poultry MainDish/Pork MainDish/Seafood Pasta Pizza Roast Salad Salad/Dressing Sandwich Seasoning Side Snack Soup Stew-Braise MainDish/Beef AmericasTestKitchen/CooksCountry Stir-Fry Vegetarian ---Recipe Cuisines--- American American/Cajun-Creole American/Southern American/TexMex Asian Asian/Chinese Asian/Indian Asian/Japanese Asian/Korean Asian/Thai Asian/Vietnamese European European/Belgian European/Czech European/Dutch European/English European/French European/German European/Greek European/Polish European/Irish European/Italian European/Portuguese European/Russian European/Scandinavian European/Spanish European/Swiss Latin Latin/Brazilian Latin/Mexican MiddleEastern MiddleEastern/Ethiopian MiddleEastern/Jewish MiddleEastern/Lebanese ---Recipe Sources--- 365Recipes 365Recipes/Grilling 365Recipes/Chicken 365Recipes/Pasta AmericasTestKitchen AmericasTestKitchen/CooksCountry AmericasTestKitchen/CooksIllustrated BetterHomesGarden Bon Appetit Chowhound FineCooking FoodWine GoodEats Gourmet HDawson AMarcos DMarcos JMarcos KMarcos JPhalen ---Recipe Ratings--- 5★ 4★ 3★ 2★ 1★ No★ ---Recipe Alerts--- RecipeNeeded RecipeIncomplete RecipeWrong RecipeFails TagsNeeded */ ~~DISCUSSION~~