Swiss Steak - Cook's Country

Name: Swiss Steak - Cook's Country
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Yield: 6-8 serving(s)
Ingredients: 3 1/2-4 lbs beef blade roast, boneless top blade; 2 tablespoons vegetable oil; 1 onion, sliced thinly in to half moons; 3 garlic cloves, minced; 1/2 teaspoon dried thyme; 2 tablespoons tomato paste; 1 tablespoon all-purpose flour; 1 (14 1/2 ounce) can diced tomatoes; 1 1/2 cups chicken broth (low sodium); 1 tablespoon sun-dried tomato, minced; 1 tablespoon fresh parsley, finely chopped

Submitted by threeovens

"This recipe appeared on America's Test Kitchen today and DH has to have it!"

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Ready In:: 2hrs 15mins
Ingredients:: 11
Serves:: 6-8

ingredients

3 ¹⁄₂ - 4 lbs beef blade roast, boneless top blade
2 tablespoons vegetable oil
1 onion, sliced thinly in to half moons
3 garlic cloves, minced
¹⁄₂ teaspoon dried thyme
2 tablespoons tomato paste
1 tablespoon all-purpose flour
1 (14 1/2 ounce) can diced tomatoes
1 ¹⁄₂ cups chicken broth (low sodium)
1 tablespoon sun-dried tomato, minced
1 tablespoon fresh parsley, finely chopped

directions

Preheat oven to 300 degrees F.
Cut roast, crosswise, into 4 even pieces; turn each piece on it's side and carefully cut out the gristle so that you have created 2 new steaks.
Pat each steak dry with paper towels and season generously with salt and pepper.
Heat 1 tablespoon of the oil in a Dutch oven over medium high heat; brown half the steaks for about 3 minutes per side, remove, and brown the remainder.
Add onions to now empty pot and cook until softened, 5 minutes.
Add garlic, thyme, tomato paste, flour and cook until fragrant, about 1 minute.
Stir in diced tomatoes and chicken broth; bring to a boil.
Return steak and any accumulated juices; transfer to oven, cover, and cook until fork tender, about 2 hours.
Transfer steaks to a platter and tent with foil to keep warm; skim fat from sauce.
Stir in sun dried tomatoes and parsley; season with additional salt and pepper, if needed.
Pour sauce over steaks and serve.

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Reviews

A great recipe I've used since seeing it on Cook's Country! I use a 1/2 c of red wine to deglaze after browning the meat and add a heaping tablespoon of Marmite to the sauce before cooking. We love it over rice with some steamed broccoli. Great hearty comfort food and It freezes well--what more could you want in a recipe??

Patti C.
Such an amazing recipe! I have made this for years since I first saw it on Cook's Country. Cook it "low and slow" in the oven, and serve it with mashed potatoes for total comfort food. The meat should fall off the fork when you poke it in the dutch oven or covered pan. Make sure it's well sealed during cooking to keep in the juices. A great fall and winter recipe, I cook it with fire-roasted canned tomatoes. Spectacular!

mary5864
I really like this recipe. I was not aware of cooking with blade steak until I saw this on the show. I think it is super tender and makes great swiss steak. The changes I made was I brought it to a boil and then lowered to a low simmered on the stove.(It's too hot to heat up the house.) I also did not add the flour until the last 20 minutes. I am gluten free so I used rice flour to thicken at the end. I also added 1/2 cup of sherry to the stock mix. Definetly a keeper. Thanks for posting threeovens.

3RiversCook

RECIPE SUBMITTED BY

LucyS-D

Brentwood, 72

We may live without poetry, music and art;   We may live without conscience and live without heart; We may live without friends; we may live without books, But civilized man cannot live without cooks.   He may live without books -- what is knowledge but grieving? He may live without hope-- what is hope but deceiving? He may live without love -- what is passion but pining? But where is the man that can live without dining? -- Owen Meredith     I'm an all-American original, having lived in Hawaii, New York, Texas, South Carolina, and Miami.  I also served 7 years in the US Army.  My husband is from Bogota, Colombia and has also lived in the former Soviet Union.  But now we are both in NY.   Tomasi enjoyes a bath! <a href=http://s845.photobucket.com/albums/ab15/luseaann/?action=view&current=tomas.jpg target=_blank><img src=http://i845.photobucket.com/albums/ab15/luseaann/tomas.jpg border=0 alt=Photobucket /></a>   Some of my recipes: <object width=480 height=360 data=http://w845.photobucket.com/pbwidget.swf?pbwurl=http://w845.photobucket.com/albums/ab15/luseaann/12cdcf0a.pbw type=application/x-shockwave-flash> <param name=data value=http://w845.photobucket.com/pbwidget.swf?pbwurl=http://w845.photobucket.com/albums/ab15/luseaann/12cdcf0a.pbw /> <param name=src value=http://w845.photobucket.com/pbwidget.swf?pbwurl=http://w845.photobucket.com/albums/ab15/luseaann/12cdcf0a.pbw /> <param name=wmode value=transparent /> </object> <a href=http://photobucket.com/slideshows target=_blank><img src=http://pic.photobucket.com/slideshows/btn.gif alt=/ /></a><a href=http://s845.photobucket.com/albums/ab15/luseaann/?action=view?t=12cdcf0a.pbw target=_blank><img src=http://pic.photobucket.com/slideshows/btn_viewallimages.gif alt=/ /></a>     I also have the genealogy bug!  I've been tracing my roots for at least 10 years.  One branch came to America just after the Mayflower in the early 1600s.  Others came in the early 1700s, late 1890s.  So, my American roots run pretty deep and I am deeply patriotic.  Just wish someone had thought to same me some land!

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