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| Swiss Steak https://cookaholics.org/viewtopic.php?f=13&t=4175 |
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| Author: | Linda [ Wed Sep 09, 2015 12:27 pm ] |
| Post subject: | Swiss Steak |
Now that the weather has cooled to Fall temps I'm ready for this kind of dish. Does anyone have a good recipe? Years ago I used to make this with Round and it wasn't very good (for obvious reasons that I know about). Do you use sirloin or flank or? |
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| Author: | Jaxallie [ Wed Sep 09, 2015 7:58 pm ] |
| Post subject: | Re: Swiss Steak |
I made one from CC last year and it was pretty good. They suggest cuts from the chuck. I can't remember what cut I used, but that does sound good now. Karen |
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| Author: | Linda [ Thu Sep 10, 2015 7:03 am ] |
| Post subject: | Re: Swiss Steak |
Thanks, Karen, I looked that one up and it sounds just perfect. Now to the store to pick up some beef. Here's a link to the recipe in case anyone else gets the urge: http://www.cookscountry.com/recipes/500 ... MCSKD10L0# In case you can't access that CC webpage: Swiss Steak 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. 1 (3 1/2-to 4-pound) boneless top blade roast (see note) Salt and pepper 2 Tbs vegetable oil 1 onion, halved and sliced thin 3 garlic cloves, minced 1/2 tsp dried thyme 2 Tbs tomato paste 1 Tbs all-purpose flour 1 (14.5-ounce) can diced tomatoes 1 1/2 cups low-sodium chicken broth 1 Tbs sun-dried tomatoes packed in oil, rinsed, patted dry, and minced 1 Tbs finely chopped fresh parsley BUTCHER ROAST Adjust oven rack to middle position and heat oven to 300 degrees. Following photos below, 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. Yield: Serves 6 to 8 Tips Top blade roast, a shoulder cut with great flavor, has a pesky line of gristle that runs horizontally through the center. Follow these simple steps to remove it and cut perfect Swiss steaks |
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| Author: | Jaxallie [ Fri Sep 11, 2015 4:43 pm ] |
| Post subject: | Re: Swiss Steak |
Let me know how you like it! |
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