Recipe Idea: Swiss Steak Burgundy
Hi. It’s Lois at Recipe Idea Shop, with a fab recipe for Swiss Steak Burgundy, a cross between Swiss Steak and Beef Burgundy. It is super good.
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).
On Sunday, 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. 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!
Read on for recipe and nutrition…
- 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 bulb fennel, chopped (bulb only)
- 1 15-ounce 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
- 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.