Grandma’s Basic Swiss Steak  – Drizzle Me Skinny!

Swiss steak is a comforting basic that can transport you again to grandma’s kitchen—tender beef slow-simmered in a wealthy, flavorful tomato-based sauce with loads of veggies. Regardless of its identify, this dish isn’t from Switzerland! As an alternative, it’s all in regards to the approach: pounding and slow-cooking a lean reduce of beef till it melts in your mouth.

This 2-Level Weight Watchers model retains all the flavour whereas utilizing a lean reduce of meat and loads of greens, making it a satisfying, balanced meal. It’s budget-friendly, simple to make, and ideal for cozy household dinners. Serve it with one in all our favourite Weight Watchers facet dishes for a meal that’s as nourishing as it’s scrumptious.

Recipe Overview

• Serving Measurement: 1 slice of steak with greens
• Variety of Servings: 6
• Time to Cook dinner: 2 hours half-hour (together with preparation and sluggish cooking)
• 2 WW Factors Per Serving. You possibly can view the recipe on the WW App right here. (WW login required.)

 Components in Swiss Steak

• 900 g beef (reduce into 1.27 cm thick slices)
• 1 teaspoon salt (or to style)
• ¼ cup cornstarch or all-purpose flour (45 g)
• 2 tablespoons olive oil (30 ml)
• 1 onion, sliced
• 3 cloves garlic, crushed
• 1 cup sugar-free marinara sauce (240 ml)
• 4 ripe tomatoes, diced (about 2 cups or 400 g)
• 4 cups low-sodium beef broth (960 ml)
• 2 teaspoons Italian seasoning
• 1 tablespoon Worcestershire sauce (15 ml)
• 1 tablespoon freshly chopped parsley (5 g)
• Contemporary chopped cilantro, for serving

Directions for making Swiss Steak

1. Tenderize: Use a meat tenderizer to melt the meat slices. This helps break down the fibers, making the meat extra tender.
2. Season the meat slices with Italian seasoning, crushed garlic, and salt. Be sure the seasoning is evenly distributed on each side of the meat.
3. Sprinkle the cornstarch (or flour) over the meat slices, rubbing it in to make sure each side are well-coated.
4. Sear the meat: Warmth the olive oil in a big pot or Dutch oven over excessive warmth. Sear the meat slices for about 2-3 minutes on either side, or till they develop a golden-brown crust. Take away the meat from the pot and set it apart.
5. Onion: In the identical pot, add the sliced onions and sauté them over medium warmth for about 3-4 minutes, or till they develop into translucent and barely caramelized.
6. Tomatoes: Add the diced tomatoes to the pot and cook dinner for one more 2-3 minutes, permitting them to melt and launch their juices.
7. Simmer: Pour within the marinara sauce and beef broth, stirring to mix. Add the Worcestershire sauce and convey the combination to a mild simmer.
8. Mix: Return the seared beef slices to the pot, submerging them within the stew base. Scale back the warmth to low, cowl the pot, and let it simmer for 1.5 to 2 hours, or till the meat is tender and the flavors have melded collectively. Stir often to stop sticking.
9. End: As soon as the meat is tender and the stew has thickened, stir within the freshly chopped parsley. Serve the Swiss steak scorching, garnished with contemporary cilantro.

Ideas for Tender Swiss Steak

There are three primary methods to tenderize the meat: 

• With an acid-based marinade, like vinegar. A protracted marinade (greater than 12 hours) with vinegar provides the meat quite a lot of taste and helps to tenderize it.
• Utilizing a mallet or meat tenderizer: It is a primary kitchen software used to pound the meat. It helps break down the fibers a bit and thus make it extra tender.
• Sluggish cooking: You should utilize a conventional pot on low warmth or a sluggish cooker. With that sluggish cooking, you assure that the meat can be tender and really juicy.

This recipe is likely one of the most economical methods to eat beef. So, for those who’re making an attempt to feed a big household, put together this recipe in massive portions and freeze it. In the event you use a sluggish cooker, it’ll have sufficient area to cook dinner quite a lot of meat and put together no less than three totally different meals. Simply pack it up and thaw it at room temperature, then reheat and add a splash of water if essential to maintain the stew from drying out.

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