No, I did not grill Swiss steak. It was a cold and dark Sunday afternoon, -19°F outside with an ugly North wind, and I was craving some meaty comfort food. This oven-braised dish fit the bill perfectly.
This is mostly just an update to my Grandmother’s recipe. While she would have never used wine, fresh garlic, or Spanish paprika, her Swiss steak was always heavy with onions and tomatoes.
3 pounds minute steak (about 6 steaks)
1 (28-ounce) can diced tomatoes
1 cup all-purpose flour
1/4 cup peanut oil
1 large yellow onion, sliced (about 1 1/2 cups)
1 tablespoon kosher salt
2 teaspoon freshly ground black pepper
3 cloves garlic, minced
1 teaspoon Smoked Spanish paprika
1 tablespoon Worcestershire sauce
1 cup beef or chicken broth
1/2 cup red wine
Preheat the oven to 350°F.
Trim the steaks of any excess fat and cut into into individual serving sizes. Combine the flour, salt, and pepper. Place the flour mixture into a large plate. Dredge both sides of the steaks in the flour and set aside.
In a 5-quart Dutch oven or a large, lidded skillet, add enough of the oil to cover the bottom and set it over medium-high heat. Once the oil is hot, add the steaks to the pan two or three at a time, being careful not to overcrowd. Cook about 2 minutes per side until golden brown on both sides. Remove the steaks to a plate, add more oil to the pan, and repeat until all of the steaks have been browned.
Remove the last steaks from the pan and add the onions and garlic. Saute until soft, but not browned, about 1 to 2 minutes. Add the tomatoes, paprika, Worcestershire sauce, beef broth, and wine. Stir to combine and cook for a minute or so, scraping the bottom to loosen all of the brown bits. These will help flavor and thicken the sauce.
Lay the steaks across the top of the sauce. Try for a single layer, but stacking or overlapping is fine if you have to. Cover the pan and cook in the oven for 1 1/2 to 2 hours or until the sauce is brown and bubbly and the meat is falling apart tender.
I love to dish up the steaks on a plate with whipped potatoes and sweet corn and then smother everything with the remaining sauce.