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Swiss Steak with Tomato Gravy




Swiss Steak with Tomato Gravy
source Cook's Country
categories meat
yield Serves 6 to 8
prep time
total time

INGREDIENTS
  • 1 (3 1/2-to 4-lb) boneless top blade roast (see note)
  • Salt and pepper
  • 2 Tbsp vegetable oil
  • 1 onion, halved and sliced thin
  • 3 garlic cloves, minced
  • ½ tsp dried thyme
  • 2 Tbsp tomato paste
  • 1 Tbsp all-purpose flour
  • 1 (14.5-oz) can diced tomatoes
  • 1 ½ cup low-sodium chicken broth
  • 1 Tbsp sun-dried tomatoes packed in oil, rinsed, patted dry, and minced
  • 1 Tbsp finely chopped fresh parsley

    • INSTRUCTIONS
  • 1. BUTCHER ROAST Adjust oven rack to middle position and heat oven to 300 degrees. Following photos at left, cut roast crosswise into quarters and remove line of gristle to yield 8 steaks.
  • 2. BROWN STEAKS Pat steaks dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in Dutch oven over medium-high heat just until smoking. Brown 4 steaks, about 3 minutes per side. Transfer to plate and repeat with remaining oil and steaks.
  • 3. ADD AROMATICS Add onion to empty pot and cook until softened, about 5 minutes. Add garlic, thyme, tomato paste, and flour and cook until fragrant, about 1 minute. Stir in diced tomatoes and broth and bring to boil.
  • 4. BRAISE STEAKS Return steaks and any accumulated juices to pan. Transfer to oven and braise, covered, until steaks are fork-tender, about 2 hours. Transfer steaks to platter, tent with foil, and let rest 5 minutes. Skim fat from sauce. Stir in sun-dried tomatoes and parsley. Season with salt and pepper. Pour sauce over steaks. Serve.

    • NOTES
    Top blade-roast may also be labeled chuck roast first cut, top chuck roast, flat iron roast, or simply blade roast. Use low-sodium chicken broth or the gravy will be too salty.

    NUTRITION