The Swiss steak is a recipe that is easy to put together and will satisfy the entire family. It is a comfort food, designed to bring out the best of the famous two inch slab of beef. The first time you chew on it, the steak delivers a punch of flavorful juices, something which no other meat can match in quality. One can argue that if steak is the fulfillment of your culinary dreams, then the Swiss steak is probably the closest thing you could get to a Nirvana.
Health benefits
Red meat contains iron which is easy to absorb into the blood stream. This prevents anemia and helps to keep the DNA, nerve and red blood cells healthy. This makes red meat a vital part of the well balanced diet. Apart from proteins, it is also an excellent source of B vitamins, selenium and zinc. Together these nutrients help to combat strengthen bones, combat cancer and improve cardiovascular health.
Ingredients
tbsp of vegetable oil: 2 1/2
pounds of beef sirloin tip: 2 1/2
salt and pepper as per taste
small onion (chopped finely): 1
can of diced tomatoes: 1
cups of slices mushrooms (fresh): 3
piece of stalk celery, chopped and diced up: 1
cup of green bell pepper, chopped: 1/2
Dried oregano: 1 1/2 tbsp
bay leaf: 1
cups of water: 1 1/2
tbsp of cornstarch: 2
How To Make Swiss steak
- Place the oil on a large skillet and heat over medium settings.
- Place the steaks into the pot one at a time. Turn them on their sides to ensure they are properly browned.
- Remove the steaks and set them aside.
- Add onions into the pot, cook over medium heat until cooked.
- Place the steaks back into the skillet.
- Stir in tomatoes, mushrooms, green pepper and celery.
- Season with oregano and bay leaf.
- Cover the pot and cook it over low heat for about 1 ½ hours or until the meat is tender.
- To prepare the gravy (optional), stir the cornstarch and water into the steak juices. Let them simmer for about 2 minutes and add them to them steak.
Trivia
- Beef is one of the most popular meats in the US, with 76 million Americans eating it every day.
The weight of a single cow can exceed in excess of 1000 pounds of which 450 pounds is edible.