Swiss Steak. Recipe

Swiss steak is a classic comfort dish that has been enjoyed for generations. It is a versatile recipe that can be made in various ways, but the most traditional method involves tenderizing and braising beef, resulting in a flavorful and tender dish. The origin of Swiss steak is not known to be specifically Swiss, but rather it is believed to have been developed by American cooks who were influenced by European cuisines. Despite its name, Swiss steak has become an iconic dish in American cuisine.

Fun fact: The term "Swiss steak" refers not to the country Switzerland, but rather to the cooking method of pounding the meat to tenderize it. This technique is called "Swissing" and involves the use of a meat mallet or tenderizer to break down the tough muscle fibers of a cut of beef.

Now, let's dive into a delicious Swiss steak recipe that will leave your taste buds wanting more!

Ingredients:
- 2 pounds of round steak, cut into serving-sized pieces
- 1/2 cup of all-purpose flour
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/2 teaspoon of paprika
- 1/4 teaspoon of garlic powder
- 1/4 teaspoon of onion powder
- 2 tablespoons of vegetable oil
- 1 onion, thinly sliced
- 2 carrots, thinly sliced
- 2 celery stalks, thinly sliced
- 2 cloves of garlic, minced
- 2 cups of beef broth
- 1 can (14.5 ounces) of diced tomatoes
- 2 tablespoons of Worcestershire sauce
- 1 tablespoon of tomato paste
- 1 bay leaf
- Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat your oven to 325°F (165°C).

2. In a shallow dish, combine the flour, salt, black pepper, paprika, garlic powder, and onion powder. Mix well.

3. Dredge each piece of steak in the seasoned flour, coating all sides evenly.

4. In a large skillet or Dutch oven, heat the vegetable oil over medium-high heat. Brown the steak on both sides, working in batches if necessary. Remove the browned steak from the skillet and set aside.

5. In the same skillet, add the sliced onion, carrots, celery, and minced garlic. Sauté until the vegetables are slightly softened.

6. Pour in the beef broth and diced tomatoes with their juices. Stir in the Worcestershire sauce and tomato paste. Add the bay leaf.

7. Return the browned steak to the skillet, arranging it in a single layer. Make sure the liquid covers most of the meat. If needed, add additional beef broth or water.

8. Cover the skillet or Dutch oven and transfer it to the preheated oven. Let it cook for about 2 to 2 1/2 hours, or until the meat is fork-tender.

9. Remove the bay leaf and discard it. Taste the gravy and adjust the seasonings if necessary.

10. Serve the Swiss steak hot, spooning the gravy over the meat. Garnish with fresh parsley.

Fun fact: Swiss steak pairs exceptionally well with mashed potatoes or buttered noodles, as these side dishes can help soak up the delicious gravy.

Swiss steak is a beloved dish that shares similarities with other flavorful meat dishes from around the world. For instance, it is reminiscent of German Rouladen, which also involves tenderizing beef, stuffing it with flavorful ingredients, and braising it until tender. Similarly, Italian braciole is another dish that bears resemblance to Swiss steak, as it involves pounding beef and rolling it with fillings, then slow-cooking it in a rich tomato sauce.

No matter its origin or similarities to other dishes, Swiss steak has earned its place in culinary history as a comforting and satisfying meal. Enjoy the hearty flavors and textures of this classic dish and explore the versatility of Swiss steak by experimenting with different seasonings and ingredients.

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