Swiss Steak with Tomato Gravy
WHY THIS RECIPE WORKS The point of Swiss steak is to transform a tough, inexpensive cut of meat into a
delicate meal so tender you can almost eat it with a spoon. Many recipes called for
tenderizing the meat by pounding it before cooking, but we know from experience that
pounding meat does nothing to tenderize it. Instead we relied on a slow braise to
create the ideal texture. To flavor the Swiss steak gravy, we found a combination
of sautéed onion, diced tomatoes, and sun-dried tomatoes was ideal. See the sidebar that follows the recipe.
SERVES 6 TO 8
Top blade roast may also be labeled chuck roast first cut, top chuck roast, flat iron roast, or simply blade roast.
|
1 |
(3½- to 4-pound) boneless top blade roast, trimmed |
|
|
Salt and pepper |
|
2 |
tablespoons vegetable oil |
|
1 |
onion, halved and sliced thin |
|
2 |
tablespoons tomato paste |
|
1 |
tablespoon all-purpose flour |
|
3 |
garlic cloves, minced |
|
½ |
teaspoon dried thyme |
|
1 |
(14.5-ounce) can diced tomatoes |
|
1½ |
cups chicken broth |
|
1 |
tablespoon sun-dried tomatoes packed in oil, rinsed, patted dry, and minced |
|
1 |
tablespoon minced fresh parsley |
1. Adjust oven rack to middle position and heat oven to 300 degrees. Cut roast crosswise into quarters and remove center line of gristle from each quarter to yield 8 steaks.
2. Pat steaks dry with paper towels and season lightly with salt and pepper. Heat 1 tablespoon oil in Dutch oven over medium-high heat just until smoking. Brown 4 steaks on both sides, about 6 minutes. Transfer to plate and repeat with remaining oil and steaks.
3. Add onion to empty pot and cook until softened, about 5 minutes. Add tomato paste, flour, garlic, and thyme and cook until fragrant, about 1 minute. Stir in diced tomatoes and broth and bring to boil.
4. Return steaks and any accumulated juices to pan. Cover, transfer to oven and cook until steaks are fork-tender, about 2 hours. Transfer steaks to platter, tent with aluminum foil, and let rest for 5 minutes. Skim fat from sauce. Stir in sun-dried tomatoes and parsley. Season with salt and pepper to taste. Pour sauce over steaks. Serve.