Do you feel like having a nice, warm meal with your family tonight? Beef casseroles are a simple but effective method of infusing the meat with rich flavour. Swiss steak takes a long time to braise in the oven, making it a perfect weekend meal. While the style is European, you may use any components you choose. Serve it for dinner with some rice or mashed potatoes and everyone will be delighted.
Swiss steak casserole suggestions
The maillard reaction, which caramelises the meat, improves the steaks’ flavour when seared. The recipe is straightforward, and you can customise it with whichever veggies or other herbs and spices you choose. The sauce may be thickened without any further effort by making a simple rue out of butter, flour, and stock. This dish works well with pork or chuck or any other stewing meat.
This Swiss steak dish is perfect for those who want meaty dinners for the whole family. Tender steak and onions cooked to perfection, served with your choice of vegetables.
Swiss steak casserole recipe
Course: Main
Cuisine: Swiss
Difficulty: Easy
Servings: 4 servings
Prep time: 15 minutes
Cooking time: 4 hours
Total time: 4 hours 15 minutes
Ingredients
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700g stewing steak or chuck
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flour
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2 tbsp. Worcestershire sauce
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2 bay leaves
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2 onions, chopped
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2 tbsp. tomato sauce or puree
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2 cloves garlic
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6 cloves
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olive oil
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salt and black pepper
Method
- Season the steak well and rub with flour seer lightly on both sides and then pack into casserole dish.
- Fry onions until golden brown, put on top of the steak.
- For the sauce
- Heat 3 tablespoons of butter and 2 heaped tablespoons flour together. Stir well and it will come together.
- Add the beay leaves, cloves and both sauces. Add 2 cups of sauce or stock slowly and stir briskly until creamy. Season to taste.
- Pour over the steak and put in a 100°C for 3-4 hours.