Swiss Steak - The Insanely Delicious Braised Beef Dish You Need to Try This Winter

By Sip and Feast · 150 min

Ingredients

Instructions

1. Cut the top round into 4 equal pieces and pound them to about ½ inch thick.
2. Heat a large heavy pan to slightly above medium with 2 tablespoons of oil. Pat the steaks dry and season both sides generously with salt and pepper. Coat them in flour, shake off the excess, and sear in the pan until well browned on both sides. Remove to a plate.
3. Add the remaining oil, onions, celery, carrot and a pinch of salt. Sauté for 10 to 15 minutes until very soft. Add the garlic and cook for 2 more minutes until lightly golden and fragrant.
4. Pour in the beef stock and bring to a boil, scraping the pan to lift the browned bits. After 2 minutes, add the tomatoes, coarse black pepper, Worcestershire sauce and sugar and stir. Bring to a lively simmer and season with salt and pepper to taste.
5. Return the steaks to the pan, cover and simmer gently for 90 to 120 minutes, until very tender, turning the steaks every 30 minutes. If the sauce dries out, add a few ounces of water.
6. Once tender, turn off the heat and adjust the salt and pepper. Skim the fat from the surface with a spoon or by laying paper towels on the sauce and lifting them off.
7. Serve topped with minced parsley.

Summarized from Sip and Feast's video. Watch it for the details.

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