Swiss Steak Burgundy is a cross between Swiss Steak and Beef Burgundy. It is super good.
Swiss Steak Burgundy marries two recipes.
If you know what to combine in a recipe, you can make an amazing dinner even if you don't have most of the ingredients (patting myself on the back now).
You see, I wanted to make Swiss Steak. The Joy of Cooking (one of Don's and my all-time favorite cookbooks) recipe called for carrots and celery, and suggested serving it over mashed potatoes. I had none of those ingredients, but our supper was delicious. I did have tomatoes, red wine, garlic, onions, and a few other ingredients. As you can see, I served it over rotini pasta, and that was a good choice.
I wouldn't exactly call it Swiss Steak; it's more like a Beef Burgundy, but it was very good!
What You Need
For this recipe you need measuring cups and spoons, a good knife, cutting board and a good pot. Do yourself a favor and buy a quality set of pans. You will be thankful every day.
Swiss Steak Burgundy Recipe
Ingredients
- 2 pounds beef round steak ¼ inch or so thick, fat trimmed
- 2 cloves garlic minced
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 2 tablespoons olive oil
- 2 medium onions sliced thinly and separated into rings
- 1 medium bulb fennel chopped; bulb only
- 1 15-ounce can can beef broth
- ½ cup dry red wine
- 1 15-ounce can diced tomatoes
- 2 bay leaves
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
Instructions
- Preheat oven to 325F degrees.
- Coat the beef with the garlic, salt and pepper and sauté in in the oil over medium heat until it is lightly browned on both sides.
- Remove the meat to another dish.
- Place the onions in the pan and cook over medium heat about 5-8 minutes until they become transparent.
- Add the fennel and cook for another 8-10 minutes until softened but not browned.
- Stir in the beef broth and wine and loosen the drippings to incorporate them into the broth.
- Add the oregano, basil, bay leaves and tomatoes (with juice) and stir.
- Return the beef to the pot, making sure it is covered in the juices. Cover the pot and bake it for about 2 hours until deliciously tender.
- Cut into bite-sized pieces and serve over pasta or mashed potatoes.
Nutrition
Related Recipes
- How to Cook a New York Strip Steak
- Marinated London Broil
- Prime Rib
- Marinated Flank Steak
Christina Kunkle
We love fennel--and haven't done much beef lately, so I'm printing this off to make very soon! Thanks Lois!
Lois
I love fennel, too, Christina! Please let me know how you like it. BTW, have you tried Fennel Tea? It's so good. Friendly City has it.