Swiss Steak

** http://www.handcraftedbyradar.com for more recipes **

My dad, being Swiss, takes all the credit for introducing this to my mom & I when he joined our family. He’s a bit of a cheeky man, but we love him dearly. He used to hunt for the presents at Christmas time, and he was absolutely relentless, no stone was left unturned. He managed to find his presents one year, hidden in the bottom of a steamer trunk, in my bedroom closet, behind closed doors. He braved a pre-teens room to find his presents – that’s dedication. And he was completely gleeful when he did find them. He wouldn’t say anything, not confirm it, but he would just glow and be giddy with excitement. Then come Christmas Day, he would let the cat out of the bag by chortling about how he knew that’s what he was getting. Mom & I tried numerous creative ways to hide the gifts but never managed to keep all of them completely hidden, the best we could do was hide the high ticket ones in somewhat obvious places so he would think they were the throwaways and really, really hide the throwaways in devious places….only worked for a couple years until he caught on.

I’m not sure if dad cooked this for my mom or if he just gave her the method, but bless his devious heart, because it’s really good, really simple to put together, and can be done in the oven or the slow cooker.

Ingredients:

  • 1 lb steak – not a tender cut, this is going to cook a while, so use the inexpensive, tough cuts (round steak works)
  • 28 oz can of tomatoes, with juice
  • ½ a large onion, cut into strips
  • 1-2 bell peppers, cut into strips
  • 1 cup of mushrooms, cut into slices (optional)
  • 2 tsp Montreal steak spice (this is my addition)
  • 2 tsp minced garlic
  • 1 TB olive oil

Heat the oil up in a frying pan and sear the steaks on both sides.

Once that’s done, put everything into the slow cooker and turn it on high for 4 hours, low for 6-8 hours.

OR

Put everything into a roaster and put in the oven at 375F for about an hour. If I am home, this is my preferred method. It cooks down the tomato juice down and caramelizes everything. It makes the flavours much more intense.

Cook up some potatoes, mash them up, and pop some of the Swiss steak on top. Pretty much heaven on a plate. It’s low carb without the potatoes, perhaps make some mashed cauliflower or celeriac.

Also, cook those potatoes unpeeled and whole. When they are done, let them cool just enough to handle them and scrape or rub the peel off them. Heat up some cream & butter, add the potatoes into it and mash them up. It’s amazing. A bit of a revelation!

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