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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Savory Swiss Steak Recipe

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This recipe for Savory Swiss Steak is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2½ lbs. beef chuck steak or roast, trimmed of excess fat
3 Tbsp. flour
1 tsp. garlic salt
1/2 tsp. fresh ground pepper
1 tsp. dry mustard
2-3 Tbsps. olive oil
1 small onion, chopped
1 stalk celery, chopped
1/2 cup dry red wine (Pinot Noir, Cabernet Sauvignon)
4 cups (32 oz) tomato sauce
1 Tbsp. tomato paste
1 envelope (1⅜ oz) dry onion soup mix
Directions:
Directions:
Trim fat from meat and cut into serving pieces. Combine flour, garlic salt, dry mustard and pepper in a small bowl and mix. Sprinkle 2 Tbsps. of the flour mixture over meat and toss. Set aside remaining flour mixture. In a Dutch oven, add oil and brown meat on both sides, about 2 minutes per side, or until golden brown. Remove meat to a plate and set aside. Add onion and celery and sauté until just tender, about 2 minutes. Add in wine, and stir loosening brown bits from the bottom of Dutch oven. Add in tomato sauce, paste and dry onion soup mix, stir well. Add the meat and any accumulated juice, stir. Cover and simmer 1½-2 hours, or until meat is very tender. Combine a 1/4 cup water and remaining flour mixture, and stir in sauce, until thickened and bubbly. Serve over pasta, rice or mashed potatoes.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
3 hours
Personal Notes:
Personal Notes:
We used to make Swiss steak from McCormick’s Baking Bag Mix. Sadly they have discontinued the Swiss steak bags, years ago. After several attempts to copy the flavors, I believe I have succeeded. Pretty tasty.

 

 

 

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