Name: Swiss Steak Burgundy Recipe
Prep time: 10 min
Cook time: 150 min
Total time: 160 min
Ingredients: 2 pounds beef round steak (1/4 inch or so thick, fat trimmed); 2 cloves garlic (minced); 1/4 teaspoon salt; 1/4 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; 1/2 cup dry red wine; 1 15-ounce can diced tomatoes; 2 bay leaves; 1/2 teaspoon dried oregano; 1/2 teaspoon dried basil

Swiss Steak Burgundy is a cross between Swiss Steak and Beef Burgundy. It is super good.

Swiss Steak Burgundy is terrific over rotini.

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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.

Close-up of Swiss Steak Burgundy with tomato sauce served over rotini pasta, accompanied by green beans on the side.

Swiss Steak Burgundy Recipe

A cross between Swiss Steak and Beef Burgundy with a delightful gravy

Author: Recipe Idea Shop

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Prep : 10

Cook : 2 30

Total Time: 2 40

Course : Beef, Main Course

Cuisine : American

Servings :

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.