Swiss steak was a recipe that became very popular in the 1930s because frugal housewives could make a satisfying meal with a cheap cut of meat. My mother recently told me this was a favorite meal as a child and my grandmother always served it with mashed potatoes. I opted for a wild rice pilaf, but anything to sop up the tomato gravy is perfect. This was a first for me – cooking with top blade roast – but I was pleasantly surprised with this recipe. The meat becomes fork tender (almost like a pot roast) and the tomato gravy is extremely flavorful.
- 1 (3.5 to 4 pd) boneless top blade roast
- Vegetable oil
- 1 onion, halved and sliced thin
- 2 tbsp. tomato paste
- 1 tbsp. unbleached all-purpose flour
- 3 garlic cloves, minced
- 1 tsp. dried thyme
- 1 can (14.5 oz) diced tomatoes
- 1.5 cups low-sodium chicken broth
- 1 tbsp. sun-dried tomatoes packed in oil, rinsed, patted dry, and minced
- 1 tbsp. finely chopped fresh parsley
- Adjust an oven rack to the middle position and heat to 300 degrees. Cut the roast into quarters, removing the line of gristle that runs through the middle.
- Pat the steaks dry with paper towels and season with S/P. Heat 1 tbsp. oil in a large dutch oven over medium-high heat until just smoking. Brown the steaks, about 3 minutes per side. If they steaks are too large, do a few at a time, transfer to a plate and then brown the remaining with more oil. When steaks are browned, remove all to a plate.
- Add the onion to the empty pot and cook about 5 minutes until soft. Add the tomato paste, flour, garlic, and thyme and cook until fragrant, about 1 minute. Stir in the diced tomatoes and broth and bring to a boil.
- Return the steaks and any accumulated juice to the pot. Transfer the pot to the oven and braise, covered, until the steaks are fork-tender, about 2 hours. Transfer the steaks to a platter, tent with foil, and let rest for 5 minutes. Skim the fat from the sauce, if needed. Stir in the sun-dried tomatoes and parsley. Season with S/P to taste. Serve the steaks covered with sauce.
Recipe source: America’s Test Kitchen
Time: 2.5 hours