Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 44.9
  • Total Fat: 0.7 g
  • Cholesterol: 8.1 mg
  • Sodium: 49.4 mg
  • Total Carbs: 6.0 g
  • Dietary Fiber: 1.0 g
  • Protein: 4.2 g

View full nutritional breakdown of Swiss Steak calories by ingredient
Report Inappropriate Recipe

Swiss Steak

Submitted by: FLACHILOVER

Introduction

A luscious way to make round steak that is sure to become a family favorite in your home and it only has 6g of carbs per serving!
My mother made this often in our home and I loved it! She always served it with a wild rice Pilaf and her wonderful homemade yeast rolls. I now make it but because I do not have the time to come home each evening and cook IBraise the steak in the morning and put everything in the slow cooker. The steak is so tender it falls apart on your fork. Knives not needed here!
If you have a programable rice cooker....well, that makes for a delicous stress free family dinner! Enjoy!
A luscious way to make round steak that is sure to become a family favorite in your home and it only has 6g of carbs per serving!
My mother made this often in our home and I loved it! She always served it with a wild rice Pilaf and her wonderful homemade yeast rolls. I now make it but because I do not have the time to come home each evening and cook IBraise the steak in the morning and put everything in the slow cooker. The steak is so tender it falls apart on your fork. Knives not needed here!
If you have a programable rice cooker....well, that makes for a delicous stress free family dinner! Enjoy!

Number of Servings: 6

Ingredients

    One 2 to 2.5 pound round or top round steak, about an inch thick
    A couple tablespoons of flour
    Salt and pepper
    3 Tbsp grapeseed oil, or other high smoke point oil for browning (canola)
    1 onion, roughly chopped
    1 clove garlic, chopped
    2 cups puréed tomatoes (canned or fresh)
    2 teaspoons each of fresh thyme, sage, marjoram, or 1/2 teaspoon each of dried
    Optional: Vegetables such as potatoes, carrots, or green beans or bell pepper sliced.


SparkPeople Sponsored Video


Directions

1 Rub flour into both sides of the steak. Sprinkle with salt and pepper. Heat a wide, shallow (3 inches), covered pan to medium high heat. Add 2 Tbsp of oil to coat the pan. Place the steak in the pan, and cook for approximately 10 minutes on each side, enough to brown the steak.
2 Remove the steak from the pan and set aside. Add onions and garlic to the pan and another tablespoon of oil. Cook the onions and garlic for 3-5 minutes, using a metal spatula to scrape up any steak drippings, mixing them in with the onions. Add half of the herbs to the onions. Return the steak to the pan, placing it on top of the onions. Crowd the onions around and on top of the steak. Sprinkle the rest of the herbs on top of the steak. Add the 2 cups of puréed tomatoes to the pan.
3 Cover the pan with a tight fitting lid. Use a high lid if available. A high lid will help circulate the steam and moisture from the cooking juices and keep the steak moist. Bring the steak in the tomato purée to a simmer and then lower the heat to the lowest heat possible to maintain a low simmer (we use the warm setting on our electric range).
4 Cook for 1 1/2 hours. While the steak is cooking, you may want to slightly pre-cook vegetables that you want to serve with the steak. For example, for this dish we steamed 4 small, peeled, quartered russet potatoes and 2 carrots, quartered lengthwise and cut into 2 inch segments, for 5-10 minutes. (You could use other vegetables, such as green beans, or no vegetables at all.) After 1 1/2 hours of cooking time for the steak, we uncovered the pan, turned the steak over, added the potatoes and carrots, covered the pan and cooked the steak and vegetables for another 30 minutes.
The reason that you might want to pre-cook the vegetables a bit first is that the steak is cooking at a very low heat. You'll have more control over how cooked the vegetables are if you pre-cook them a bit first.
5 The steak should be done after a total cooking time of 2 hours. To check it, you can poke it with a fork. The meat should be quite tender. To serve, remove the steak and slice it on a carving board. Alternatively, you could have started with individual steaks that were smaller. Spoon the sauce over the steak.
Serves 4-6.
Serve with a wild rice pilaf. (Caloric count not included with this recipe)








Serving Size: makes 4 to 6 3 ounce servings.

Number of Servings: 6

Recipe submitted by SparkPeople user FLACHILOVER.






Great Stories from around the Web


Rate This Recipe