Swiss Steak in Wine Sauce

Submitted by Chef #1002757

"I got this recipe a few years back, and it has become one of my family's absolute favorites. This meal is great for Sunday dinners, as it takes a good 8 hours to cook, which gives you the most tender Swiss Steak you will ever eat. My husband, whom does not like anything "meat" tasting loves this one. The thing that makes it so different is the use of burgandy wine. Also, I have only made it with a crock pot, but I am sure that if you don't have one you could cook it in the oven at at low temp. for the 6 hours. I hope you all enjoy this as much as I do."

 

• Ready In: 8hrs 30mins
• Ingredients: 14
• Serves: 6

ingredients

• 2 lbs beef round steak, cut 1 inch thick
• 2 tablespoons all-purpose flour
• 2 teaspoons salt
• 2 tablespoons cooking oil
• 1 cup chopped onion
• 1⁄2 cup sliced carrot
• 2 tablespoons chopped green peppers
• 1 (28 ounce) can diced tomatoes
• 1 garlic clove, minced
• 1 1⁄2 cups Burgundy wine
• 2 teaspoons sugar

• Wine Sauce

• 1 1⁄2 cups reserved liquid
• 1⁄4 cup cold water
• 2 tablespoons all-purpose flour

directions

1. Trim fat from steak; cut meat into 6 equal pirces. Coat with mixture of flour, salt, and 1/4 teaspoons pepper. Pound stak to 1/2 inch thickness using meat mallet. Brown meat in hot oil; drain. Place onion, carrot, and green pepper in crock pot. Place meat atop. Combine UNDRAINED tomatoes, Burgundy, garlic and sugar. Pour over meat. Cover and cook on low heat setting for 8 to 10 hours. Transfer meat and vegetables to serving platter. Reserve 1 1/2 cups of the cooking liquid for Wine Sauce.

2. Wine Sauce:

3. Pour reserved liquid into saucepan. Blend 1/4 cup cold water slowly into 2 tablespoons all-purpose flour; stir into liquid. Cook and stir until thickened and bubbly. Season to taste.
4. ****I usually double the ingredients to make the wine sauce (only because I have a family of 6) and it makes just enough to spoon over everybody's meal. You should get just about 3 cups of liquid when it is done cooking.
5. Spoon some sauce over meat; pass remaining sauce.

Reviews

[bjbuttillo]

I made this per the recipe and it was in serious need of seasoning. I ended up adding quite a bit more salt, pepper, garlic powder, and some Beau Monde seasoning. While the meat was very tender it was also very dry. (My daughter took one bite of the meat and decided to stick to just eating the gravy over the rice.)