Swiss Steak Burgundy Recipe
A cross between Swiss Steak and Beef Burgundy with a delightful gravy
Servings: 8
Calories: 209kcal
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
Calories: 209kcal | Carbohydrates: 6g | Protein: 26g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 67mg | Sodium: 153mg | Potassium: 574mg | Fiber: 1g | Sugar: 2g | Vitamin A: 44IU | Vitamin C: 6mg | Calcium: 51mg | Iron: 2mg